Croissant Chocolate Chunk Bread Pudding

Croissant Chocolate Chunk Bread Pudding

Preheat oven to 350 degrees
You’ll need an 8 x8 baking pan
The croissant chocolate chunk bread pudding is a decadent and indulgent dessert that combines the buttery richness of croissants with the sweetness of chocolate. It's a perfect treat for any chocolate lover or a delightful way to use up leftover croissants. If you want, you can add a small banana sliced for fun! And if you want it have an extra kick for dessert, a]sprinkle some bourbon on top after it’s cooked! Serve the croissant chocolate chunk bread pudding warm or at room temperature. It can be enjoyed on its own with a dollop of whipped cream or a scoop of vanilla ice cream.


  • 4 large croissants, preferably a day old
  • 1 ½ cups organic heavy cream
  • 4 large organic eggs
  • 1/2 cup organic cane sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chocolate chunks
  • 1 small banana, sliced (optional)
  • Powdered sugar, for dusting (optional)


  • Preheat your oven to 350 degrees. Grease an 8 x 8 baking dish or individual ramekins with butter or cooking spray. Cut the croissants into bite-sized pieces. Place in a bowl. In a medium-sized bowl, whisk together the heavy cream, eggs, cane sugar, vanilla extract, and salt until well combined.
  • Add the croissant pieces, making sure all the croissant pieces are soaked. Make sure they absorb the liquid. Sprinkle the chocolate chunks over the croissant mixture, tossing gently. Add the bananas, if you desire, and toss. Place the ramekins on a sheet pan and place it in the oven, or if you are using the 8 x 8 pan place directly on the rack in the oven. Bake for about 30-35 minutes, or until the bread pudding is set and golden brown on top. Remove the bread pudding from the oven and let it cool slightly. Dust with powdered sugar, if desired.