Chocolate Chip Croissant Bread Pudding – the most decadent breakfast (or dessert)! Sliced croissants in sweet custard with chocolate chips sprinkled in!
Happy almost Friday!
How’s your week been? I feel like I needed to tell you guys about something that happened earlier in the week buuuuuut I can’t remember what it was. I guess it wasn’t super important.
It’s been gross and rainy here in Texas and I’m so over it. I had fully switched over to my spring wardrobe and now I’m back in jackets. Not okay.
Chocolate Chip Croissant Bread Pudding!
Oooohhhhh, so this Chocolate Chip Croissant Bread Pudding!
I made it for Valentine’s Day and it was the perfect rich buttery chocolatey dessert and I haven’t stopped thinking about it since.
I’m not much of a bread person these days but for whatever reason, I can’t resist a croissant.
Just slice up some grocery store croissants and soak them in a sweet custard that’s made with butter and heavy cream so you know it’s good.
Once the croissants have absorbed most of the liquid, you bake until the top is golden.
So easy and so delicious!
And did I mention the chocolate chips? They get sprinkled in and get all melty in the oven.
This is perfect if you have a bunch of croissants you’re worried about going bad before you can eat them.
But seriously, who has that problem?
I had to buy croissants specifically for this recipe and then hide them from everyone in my house.
- 6 croissants sliced into 1-inch thick slices
- 2 tablespoons unsalted butter melted
- 3 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups milk chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment.
Arrange the croissant slices on the baking sheet and drizzle with melted butter. Bake for about 10 minutes, until they are toasted.
Meanwhile, whisk together eggs, milk, heavy cream, sugar, vanilla, and salt.
Once the croissants are toasted, place half in a 2-quart baking dish. Sprinkle about 2/3 of the chocolate chips over them and then top with remaining croissant slices. Pour the egg mixture over everything, pressing down gently to make sure everything is covered.
Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle the remaining chocolate chips on top and bake until golden brown, 15 - 20 minutes more.
Let sit for 15 minutes before serving.
Things you may need for this recipe:
Want more chocolate recipes?