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Croissant and chocolate bread pudding

Makes 8 servings


  • 6 large egg yolks
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 6 teaspoon croissants, cut into 1-inch pieces (about 1 pound)
  • 4 ounce bittersweet chocolate, cut into chunks


Baking Directions:

Heat oven to 375 degrees fahrenheit.

Butter an 8-inch square baking dish or some other shallow 2-quart baking dish.

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

Add the croissants and chocolate and mix to combine.

Transfer the mixture to the prepared baking dish.

Bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes,.

Serve warm or at room temperature.