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Slice of chocolate croissant bread pudding with vanilla sauce on cream plate with fork.

Chocolate Croissant Bread Pudding with Vanilla Sauce

Anna Schaber
This comfort food is the BEST way to use up day old croissants. Works for brunch or dessert and is made with just a handful of ingredients.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 1 hour
Cooling time 15 minutes
Total Time 2 hours
Course Desserts
Cuisine American
Servings 6
Calories 721 kcal

Equipment

Ingredients
  

Bread Pudding

  • 13 oz croissants (about 6 large or 12 mini)
  • 3 large eggs
  • ⅔ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups half and half
  • ½ cup chocolate chunks (semi-sweet or bittersweet)

Vanilla Bread Pudding Sauce

  • ¼ cup heavy cream
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • pinch of kosher or sea salt, optional

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Instructions
 

To make the bread pudding:

  • Preheat oven to 350°F. Grease a 1.5 quart baking dish. Set aside.
  • Coarsely chop croissants into bite sized pieces. Place on a sheet pan and bake for 8 minutes. Set aside to cool.
    13 oz croissants
  • Whisk together eggs, sugar, cinnamon and vanilla in a medium bowl until combined. Whisk in half and half.
    3 large eggs, ⅔ cup granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 2 cups half and half
  • Layer ½ of toasted croissant pieces in bottom of pan. Sprinkle with half of chocolate chunks. Top with remaining croissant pieces and chocolate chunks. Slowly pour custard over croissants in pan. Gently press croissant pieces into custard. Let stand for 30 minutes to allow the croissants to soak up the custard, pressing pieces into custard two more times.
    ½ cup chocolate chunks (semi-sweet or bittersweet)
  • Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes. The custard should be set and the top golden brown. While the pudding is cooling for 15 minutes, make the sauce.

To make the vanilla bread pudding sauce:

  • Place heavy cream, sugars and butter in a small saucepan. Cook over medium heat until mixture bubbles and thickens, stirring frequently, about 5 minutes. Remove from heat and stir in vanilla extract and salt, if using. Drizzle over warm pieces of bread pudding.
    ¼ cup heavy cream, ¼ cup granulated sugar, ¼ cup light brown sugar, 4 tablespoons butter, 2 teaspoons vanilla extract, pinch of kosher or sea salt,

Notes

  • Weigh your croissants for best results as sizes can vary greatly. 
  • Any 1.5 quart baking dish works in this recipe (round, square, rectangle, etc). 
  • It's important to press the croissants into the liquid while it's soaking so the liquid becomes evenly distributed throughout the pudding. Do this two or three times before baking.
  • Test if the bread pudding is done baking by gently pressing it down the middle to see if the custard has been fully absorbed. If a lot of excess liquid bubbles up, continue baking, checking every five minutes for doneness. Cover with foil, if needed, to prevent excess browning.

Substitutions:

    • Use chocolate chips instead of chocolate chunks. Any kind of chocolate works in this recipe: milk, semi-sweet or bittersweet.
    • Not a chocolate fan? Omit it entirely. Or use raisins or another dried fruit of your choice. 
    • Don't have half and half? Substitute equal parts whole milk and heavy cream instead.
    • Challah or brioche bread can be substituted for the croissants for a denser pudding. Toast bread just like the croissants before assembling.
    • Skip the vanilla sauce and dust the pudding with powdered sugar instead. You can also use a store bought jar of salted caramel sauce or fudge sauce. Vanilla ice cream is also tasty.

Make ahead instructions: 

  • Pour the custard over the croissants and chocolate and cover with foil. Refrigerate overnight.  Allow the baking dish to come to room temperature for about 30 minutes before baking.
  • You can also freeze leftovers. Tightly wrap slices and freeze for up to two months. Defrost in the refrigerator and wipe off excess moisture. Rewarm in a 350°F oven until heated through (about 10-15 minutes). It will not have as crusty of a top as when freshly made, but it will still taste delicious.
  • Make the vanilla dessert sauce up to three days ahead of time and keep refrigerated. Reheat in the microwave until warm. 

Nutrition

Serving: 1pieceCalories: 721kcalCarbohydrates: 82gProtein: 11gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 183mgSodium: 323mgPotassium: 281mgFiber: 2gSugar: 59gVitamin A: 1241IUVitamin C: 1mgCalcium: 152mgIron: 2mg

Nutrition info not guaranteed to be accurate.

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