Croissant & Chocolate Bread Pudding

Happy #BrunchWeek everyone!  I’ve been looking forward to sharing a bunch of amazing brunch recipes with you for weeks and now it’s time.  #BrunchWeek is made up of 30+ bloggers sharing 115+ brunch recipes.  And there just so happen to be a bunch of great prizes up for grabs from our fabulous #BrunchWeek sponsors California Walnuts, Black Gold Farms, Lodge Cast Iron, Food & Wine Conference, Stonyfield, Bob’s Red Mill, Whole Foods Orlando, FL, and Flavors of Summer.  Click HERE for prize and sponsor details! {entry form at the bottom of this post}


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Croissant & Chocolate Bread Pudding


I have a crush on croissants.  They are buttery and flaky and they make me smile, but I rarely ever buy them.  I really should.  So I did…for brunch week.  And I bought a big bag of chocolate chunks.  Cause croissants and chocolate are friends.  Didn’t you know?  This bread pudding is amazingly delicious.  I really liked the semi-sweet chocolate pops among the sweet pudding.  Bittersweet chocolate would be great in this pudding too.


Croissant & Chocolate Bread Pudding 3

Hungry for more #BrunchWeek?

Brunch Week 2013 ONE

Croque Monsieur Strata | Biscoff Walnut Granola Parfaits | Overnight Blintz Bake

Brunch Week 2013 TWO

Biscoff Coffee Cake Muffins | Strawberry Lemongrass Martini | Croissant & Chocolate Bread Pudding

Croissant & Chocolate Bread Pudding
Prep time
Cook time
Total time
Serves: 8
  • Non-stick cooking spray
  • 6 egg yolks
  • 2 cups whole milk {or 2% milk}
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 6 croissants, torn into 1″ pieces
  • ¾ cup semi-sweet chocolate chunks {you want about 4 ounces of chocolate}
  1. Heat oven to 375 degrees F. Coat an 8″ x 8″ (or other shallow 2-quart baking dish) with non-stick cooking spray.
  2. In a large bowl, whisk together milk, cream, egg yolks, sugar, vanilla, salt, and nutmeg until well combined. Add croissant pieces; stir to combine and coat bread. Add in chocolate and stir. Transfer mixture to prepared baking dish. Sprinkle a little more chocolate on top if you want.
  3. Bake for 35 to 55 minutes, or until a knife inserted in the center comes out clean. Serve warm or at room temperature.
I used a 2-quart 11″ x 9″ baking dish. My pudding took 55 mins to cook all the way through. I’m not sure if the 8″ x 8″ dish would take that much less time, but the clean knife rule wins out either way.


Croissant & Chocolate Bread Pudding 2

See all the other #BrunchWeek recipes being shared today at the blogs below.


Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


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