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Dark Chocolate Croissant Bread Pudding

Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
  • Total Time
    Prep: 15 min. + standing Bake: 40 min.
  • Makes
    15 servings


  • 8 croissants, torn into 2-inch pieces
  • 1 cup semisweet chocolate chunks
  • 8 large eggs
  • 1 cup sugar
  • 1 tablespoon grated orange zest
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3 cups 2% milk
  • 1 cup orange juice
  • 2 teaspoons vanilla extract


  • Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened.
  • Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.
Nutrition Facts
1 serving: 323 calories, 15g fat (8g saturated fat), 123mg cholesterol, 230mg sodium, 42g carbohydrate (29g sugars, 2g fiber), 9g protein.

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