Croissant and Chocolate Bread Pudding

I have made this recipe two times now and it’s always a huge hit at potluck parties, and it’s super simple to make at the same time. I have used  some of my husband’s chef cooking tips to make it even better. One of the tips is to use more croissants (about 10 or so) and use a wooden spoon to push them down with the cream & sugar mixture. I also use a deeper, not shallow, baking dish as I like my bread pudding higher and more dense.

Original recipe can be found here.


Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks


1. Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
3. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

One Comment to “Croissant and Chocolate Bread Pudding”

  1. Even though I’m a f***g french purist about croissants, I might try this reciepe one day :) Thanxx for the tip Lucy :)

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