Chocolate Chunk Croissant Bread Pudding

Recipe by CountryLady

Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!

Top Review by southern chef in lo

this was awsome, i waited to make this for easter dessert,everyone loved it,i will make this again

Ingredients Nutrition


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

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