Bread pudding is a classic dish from our grandparents’ holiday dinners and brings back fond childhood memories of Christmas Eve sugar rush. We’ve made it a little more sophisticated, with a lighter consistency by using croissants, but don’t worry, they are still seriously indulgent.
Chocolate Croissant Bread Pudding
Prep Time
Cook Time
Total
Servings
Ingredients
- 3 Tbsp. unsalted butter
- 1 cup sugar
- 1 tsp. cinnamon
- 4 large eggs
- 2 cups heavy cream
- 1 lb. croissants (Tip: Ask your baker day for old croissants, since they'll usually sell them to you on sale)
- 1 cup semisweet chocolate chips
- Cool Whip or whipped cream, for topping
Let's go
- Preheat oven to 350° F. Spray a medium-sized ovenproof baking dish with cooking spray.
- Using an electric mixer with the paddle attachment, combine the butter and sugar and mix together until it forms a light yellow, creamy texture. On low speed, add in the cinnamon and then the eggs, one at a time. Then add in the cream and mix until it’s combined and smooth.
- With your hand, tear up the croissants into 1-inch pieces, and add into the baking pan. After you’ve placed about half of them in, add in half the chocolate chips and top with half the egg/cream mixture, making sure to soak the croissants fully. You may want to push them down in order to ensure they absorb the mixture.
- Top with the remaining torn up croissants and top with remaining egg/cream mixture. Sprinkle with the chocolate chips.
- Cover with aluminum foil and bake for 35 minutes. Uncover and finish baking for 10 minutes. The chocolate chips should be melted and the pudding should be set firm.
- Cool and serve with Cool Whip or whipped cream.