Best 13 Chocolate Croissant Bread Pudding Recipes

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Indulge in a delectable symphony of flavors with our Chocolate Croissant Bread Pudding, a harmonious blend of rich chocolate, flaky croissants, and creamy custard. Savor the perfect balance of textures as the soft, buttery croissants soak up the velvety custard, creating a decadent and indulgent treat. Elevate your dessert experience with our curated collection of bread pudding recipes, ranging from classic to innovative. Discover the timeless charm of our Classic Bread Pudding, featuring a medley of spices and a golden-brown crust. Delight in the fruity burst of our Berry Bread Pudding, where juicy berries dance atop a tender bread base. For a unique twist, try our savory Bread Pudding with Sausage and Vegetables, a hearty and flavorful dish perfect for brunch or dinner. Each recipe offers a unique culinary journey, promising satisfaction with every bite.

Let's cook with our recipes!

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.

Provided by MichelleD

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
  • Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
  • Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
  • Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 11

4 large eggs, lightly beaten
1-1/2 cups 2% milk
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup dark chocolate chips
4 croissants, cut into 1-inch pieces

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees F.

Steps:

  • In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
  • While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
  • Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

WHITE CHOCOLATE-CROISSANT BREAD PUDDING



White Chocolate-Croissant Bread Pudding image

Provided by Ayesha Curry

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

2 large eggs plus 2 egg yolks
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
1 cup milk
1/2 cup cream
1 teaspoon vanilla extract
4 day-old croissants, torn into 1-inch chunks (about 5 cups)
1 tablespoon unsalted butter, softened, for greasing the muffin tin
1/2 cup white chocolate chips
Whipped cream, for serving, optional

Steps:

  • Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
  • Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
  • Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
  • Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING



Double Chocolate Croissant Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, melted, plus more for the dish
8 croissants, sliced 1 inch thick (about 12 cups)
3 large eggs plus 3 egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
6 ounces milk chocolate, cut into 3/4-inch pieces
For the sauce:
cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped

Steps:

  • Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
  • Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
  • Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
  • Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

CHOCOLATE CHERRY CROISSANT BREAD PUDDING



Chocolate Cherry Croissant Bread Pudding image

Impress your guests with this delicious chocolate cherry croissant served with warm bread pudding - a delectable breakfast recipe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h20m

Yield 12

Number Of Ingredients 16

4 whole eggs
1 egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping cream
1 tablespoon vanilla
7 large (5 1/2x4 1/2 inches) croissants, cut into 1 1/2-inch pieces (10 cups)
1 cup dark chocolate chips
2 tablespoons butter, melted
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 bag (10 oz) frozen dark sweet cherries
1/2 teaspoon vanilla

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissants pieces. Let stand 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter; sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.
  • Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.
  • Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool at least 10 minutes before serving.
  • Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 39 g, TransFat 1 g

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Provided by Katie Lee Biegel

Categories     dessert

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 7

6 chocolate croissants, very coarsely chopped
1 1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
  • Bake for 40 minutes.

CHOCOLATE CROISSANT BREAD PUDDING TRIFLE



Chocolate Croissant Bread Pudding Trifle image

Chocolate Croissant Bread Pudding, recipe follows

Provided by Katie Lee Biegel

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 4

1 (6-ounce) box butterscotch pudding, cooked according to package directions
4 bananas, sliced
4 snicker bars, chopped fine
1 (12-ounce) container whipped topping

Steps:

  • Let the Chocolate Croissant Bread Pudding cool to room temperature.
  • Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
  • 6 chocolate croissants, very coarsely chopped
  • 1 1/4 cups milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 large eggs
  • Preheat oven to 350 degrees F.
  • Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
  • Bake for 40 minutes.

CHOCOLATE CROISSANT BREAD PUDDING TRIFLE



Chocolate Croissant Bread Pudding Trifle image

This recipe had me at bread pudding and trifle. I love both, so to have them together was unbelievable. It is a great combination of chocolate, butterscotch pudding, Snickers bars, and ......

Provided by Jolayne Cooper

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 13

CHOCOLATE CROISSANT BREAD PUDDING
6 chocolate croissants, very coarsely chopped
1 1/4 c milk
1/2 c sugar
1 Tbsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
3 large eggs
TRIFLE
1 box (6-oz) butterscotch pudding, cooked according to pkg. directions, then cooled
4 bananas, sliced
4 snickers bars, chopped fine
1 (12-oz) container whipped topping (i use 2 cups whipped cream)

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Put chocolate croissant chunks in an 8x8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
  • 3. Bake for 40 minutes. Let cool to room temperature.
  • 4. Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped Snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of Snickers. (Don't add this last topping until just before serving.)
  • 5. Note: I can't find the chocolate croissants here in my little town, so I use regular, plain croissants and add about a cup of semi-sweet chocolate chips. One time I melted 2 squares of semi-sweet chocolate and mixed it in with the egg mixture before pouring over the croissants. Both work well.

WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING



Warm Milk-Chocolate Croissant-Bread Pudding image

This is a decadent chocolate bread pudding recipe using day old croissants for an unbeatable richness. To make ahead: bread pudding can be refrigerated over night and rewarmed before serving. I discovered this recipe in Food and Wine magazine.

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups whole milk
1/2 vanilla bean, split and seeds scraped
1/4 teaspoon salt
3/4 lb milk chocolate, cut into 1/2-inch pieces
6 large eggs
6 large croissants, cut into 1-inch cubes (approx 1 pound, day old is fine)
vanilla ice cream (optional) or coffee ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350°.
  • In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
  • Cover and allow the milk stand off the heat for 15 minutes.
  • Discard the vanilla bean.
  • Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
  • Let the milk and chocolate mixture cool for 15 minutes.
  • Whisk in the eggs.
  • In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
  • Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
  • Bake for 30 minutes, until the bread pudding is risen and set.
  • Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
  • To Make Ahead:.
  • The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.

CHOCOLATE CHUNK CROISSANT BREAD PUDDING



Chocolate Chunk Croissant Bread Pudding image

Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!

Provided by CountryLady

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

6 miniature croissants (or 3 1/2 cups French bread, cubed)
4 egg yolks
1/2 cup sugar
1 cup whipping cream
1 cup half-and-half
2 vanilla beans, split lengthwise in half
6 ounces bittersweet chocolate or 6 ounces semisweet baking chocolate, chopped into chunks
2 cups French vanilla ice cream

Steps:

  • Preheat oven to 325F.
  • Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
  • Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
  • Mix egg yolks and sugar in medium bowl.
  • Set aside.
  • Heat whipping cream& half-and-half in a 2 qt.
  • saucepan over low heat, stirring occasionally.
  • Add vanilla beans.
  • Beat hot cream into egg yolk mixture with wire whisk.
  • Strain custard through a sieve to remove vanilla beans.
  • Cool 15 minutes.
  • Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
  • ramekins or custard cups.
  • Pour custard over croissant cubes.
  • Place ramekins in 13x9" baking pan, on oven rack.
  • Pour very hot water into pan to within 1/2" of tops of cups.
  • Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
  • Serve warm with ice cream.

CROISSANT AND CHOCOLATE BREAD PUDDING



CROISSANT AND CHOCOLATE BREAD PUDDING image

Categories     Bread     Cake     Chocolate     Dessert     Bake     New Year's Eve     Casserole/Gratin     Spring     Winter

Yield 8

Number Of Ingredients 10

Unsalted butter for the baking dish at room temp.
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
1/4 teaspoon ground nutmeg
6 croissants, cut into 1 inch pieces (about 1 pound)
6 ounces bittersweet chocolate, cut into chunks

Steps:

  • Heat oven to 375degree oven. Butter an 8" square or other shallow 2 quart baking dish . 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. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes our clean. 30- 40 min. Serve warm or at room temp.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

When you use ramekins or shallow dishes, the desserts cook quickly. The croissants should be day old, the better to absorb the custard mixture. If you get fresh ones, tear in to pieces and dry them out in a 300 oven for 10 minutes before making the recipe.Unknown Source

Provided by Lynnda Cloutier

Categories     Other Desserts

Number Of Ingredients 7

4 day old croissants, about 2 oz. each
2/3 cup mini semisweet chocolate chips
1 large egg
1 large egg yolk
6 tbsp. sugar
2/3 cup half and half
1 tbsp. unsalted butter, cut into tiny pieces

Steps:

  • 1. Preheat oven to 350. Arrange four crème Brulee dishes or 6 oz. ramekins on a baking sheet. Tear croissants into 1 inch pieces and arrange half of the pieces in the dishes or ramekins. Sprinkle with the chocolate chips. To with remaining croissant pieces.
  • 2. In medium bowl, whisk whole egg, egg yolk, sugar and half and half and pour over croissants. dot each pudding with butter. Put baking sheet in oven and bake pudding til set, about 15 minutes. Serve warm or let stand for an hour and serve at room temperature. Serves 4

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the bread pudding will be. Use fresh croissants, high-quality chocolate, and full-fat milk.
  • Don't overmix the batter: Overmixing the batter will result in a tough bread pudding. Mix just until the ingredients are combined.
  • Bake the bread pudding in a water bath: This will help to prevent the bread pudding from drying out.
  • Let the bread pudding cool slightly before serving: This will allow the flavors to meld and the bread pudding to set.

Conclusion:

Chocolate croissant bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and flaky croissant texture, this bread pudding is sure to be a hit with everyone. So next time you have some leftover croissants, don't throw them away - make chocolate croissant bread pudding instead!

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