Chocolate Croissant Bread Pudding

There’s something about our ever-present snow piles that makes me crave comfort foods. Our recent dinners have been featuring plenty of soups and pastas. That craving for comfort food carries over to desserts, too. And, what is more fitting than bread pudding?

This particular bread pudding is made with buttery, flaky croissants. Add to that plenty of chocolate and a good dose of cinnamon, and this is most decidedly comfort food in my book.

Bakery croissants, good quality chocolate, and a few basic ingredients are all you need to make this delectable Chocolate Croissant Bread Pudding. - Bake or Break

Of course, the beauty of bread pudding is its simplicity. Just add some basic ingredients to bread, and you’ve got a wonderfully delicious dessert. This one is no exception. I procured some gorgeous croissants from one of our local bakeries, used some of my favorite chocolate, and plied the whole thing with cinnamon.

While I keep referring to this bread pudding as dessert, it would be a wonderful choice for a special breakfast or brunch. All that warm bread and melty chocolate… Yeah, you’re going to want to eat this most any time of day.

Chocolate Croissant Bread Pudding

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 to 10 servings

Chocolate Croissant Bread Pudding


  • 6 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon*
  • 1/2 teaspoon salt
  • 6 croissants (about 1 pound), cut into 1-inch pieces
  • 4 ounces dark chocolate, cut into small chunks


Butter a 9-inch round baking dish.**

In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, cinnamon, and salt.

Add croissants and chocolate. Mix until combined.

Transfer mixture to prepared dish, pressing bread down into liquid if needed. Allow to sit at room temperature while you heat the oven.

Preheat oven to 375°.

Bake 35 to 40 minutes, or until a knife inserted into the center comes out clean.

Serve warm or at room temperature.


*We are big fans of cinnamon around here and didn't find this to have an overly bold cinnamon flavor. If you like a little more cinnamon subtlety, feel free to decrease this amount.

**You can substitute any shallow 2-quart baking dish, such as an 8-inch square pan.

Recipe slightly adapted from Real Simple and MyRecipes.

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  1. Carrie February 20, 2014 Reply

    I need this in my life right now! Yum.

  2. Joanne February 20, 2014 Reply

    You did NOT do this! But, you did. And now I want to hug you.

  3. Stop it, stop it, stop it! (But don’t, actually). Croissant bread pudding = mind blown.

  4. cheri February 21, 2014 Reply

    love this, how clever using croissant

  5. Kurt February 21, 2014 Reply

    That looks delish! Probably can only have it once or twice a year though:(

  6. mmmmmm I am in love with the idea of croissants made into bread pudding! ESPECIALLY chocolate croissants! pinningggg!

  7. Lily (A Rhubarb Rhapsody) February 22, 2014 Reply

    Oh that is so wonderfully decadent! Definitely going to insist on this being made for me for Mother’s Day. Wishing for a time machine right now!

  8. Croissant bread pudding is the very best. And with chocolate chunks? This is brilliant!

  9. Kloe @ Kloe's Kitchen March 19, 2014 Reply

    Looks amazing!

  10. ka January 5, 2015 Reply

    Great recipe but please spare us the long winded attempt at making yourself seem like a seasoned blogger. It’s embarrassing.

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