Chocolate Croissant Bread Pudding
  • - 6 regular-sized croissants, cut into cubes
  • - 2 cups whole or 2% milk
  • - 3 eggs
  • - 1 Tablespoon vanilla extract
  • - ½ teaspoon salt
  • - 1½ cups semisweet chocolate chips
  • - ½ cup sugar
  • - 6 tablespoons butter
  1. Preheat oven to 350 degrees F.
  2. Melt over medium low heat – chocolate chips, sugar, butter. Stir frequently to avoid scorching. (I usually melt the butter first, then toss in the chocolate and sugar when it’s almost all melted.)
  3. Whisk together milk, eggs, vanilla extract and salt. Add cubed croissants. Stir and let egg soak into the bread a bit. Fold in melted chocolate mixture (don’t over mix, it’s nice to have a bit of marbling.)
If you have a leaky springform pan like I do, line the bottom of the pan with some foil to account for any leaking (see photo – note, that is the bread before it has soaked in the egg. it loses a lot of volume once it soaks so don’t worry! that’s just the only photo I took with the foil lining the pan). Pour mixture into buttered 9-inch springform pan. Bake for about 1 hour, until center springs back gently when pressed. I also just sort of check the center with a thin knife to make sure the it is cooked. It should be moist and custard like, but not too eggy. Cool for 15 minutes, remove sides of pan and slice. Or just keep it in the pan and dig out servings with a spoon. Depends on how pretty you want things!
Serve with crème anglaise, if desired.
Recipe by This Week for Dinner at