Croissant Bread Pudding with Chocolate Sauce


Serve this versatile Croissant Bread Pudding recipe with chocolate sauce for breakfast, brunch or dessert! It’s everything you love about croissants and chocolate in one decadent dish.

Croissant Bread Pudding

This Croissant Bread Pudding recipe has become a recent favorite of mine and is a dish you can add to any meal. Overnight guests? Make it the night before and bake it in the morning for a welcome breakfast or brunch. Or serve it after dinner with a rich chocolate sauce for dessert. It’s the ultimate low-rise comfort food. And even better, sprinkle chopped fresh strawberries on top.

 Buy small jars

Start with small crowns, also called cocktail glasses, found in the deli section of your local grocery store. Large croissants are also good if you have them on hand (this recipe is a good way to preserve stale croissants). However, the minis fit well in an even layer, in a 13×9 container. You can leave them whole, but I like to cut them into three pieces. This helps the custard to flow around each piece of bread and soak them fully in the cream mixture.

 Remove the hand mixer

The base of the rich cream is eggs, butter, sugar and cream. Mix them in a large bowl with a hand mixer. Then pour it over the arranged crowns. A few buttery bits will float to the top and that’s perfectly fine. While the bread pudding is baking, the butter will melt and shade all the croissants.

Bake at 350°F for about 45 minutes. Then take the pan out of the oven and let it cool slightly. You can stop here and enjoy it hot on its own or with maple syrup. But if you’re looking for something special, try my easy chocolate sauce recipe. It’s almost too easy!

 Make the chocolate sauce

Combine 6 oz. (1 cup) semisweet chocolate chips and 3/4 cup steamed milk in a microwave-safe bowl. Then microwave the mixture for 1-2 minutes until bubbly. Then, let the mixture sit for a few minutes and then mix the two ingredients together. Make a sweet Croissant Bread Pudding recipe that you love.

When the mixture is smooth, add 2 tablespoons of salted butter. Beat again until smooth. And that’s it! Pour the sauce into a small jar and serve on the side, or pour a little over the bread pudding if you like.

I must note that this sauce is not thick. It is more of a maple syrup consistency and soaks into the bread pudding just like warm maple syrup.

Croissant Bread Pudding

I couldn’t resist adding some chopped strawberries. Again, this is optional. But you can’t go wrong with strawberries and chocolate!

Croissant Bread Pudding
Croissant Bread Pudding

In addition, and to explore every possibility, we sprinkled a little powdered sugar on top. It doesn’t taste much different, but it looks good. With Mother’s Day just a few weeks away, I can’t help but think this would be the perfect easy breakfast to add to your menu.

 Breadcrumb pudding with chocolate sauce

 This decadent bread pudding recipe features flaky crowns and rich chocolate syrup. Suitable for breakfast, brunch or dinner dessert.
You will need 16 oz. (1 lb.) made crowns from your favorite bakery or Ruokauppa deli. I prefer small croissants for this recipe, but large croissants can also be used. Before adding to the dish, cut each large crown into 6 pieces. Chocolate sauce can be made in the microwave or on the stove. It’s not a thick sauce, so it soaks into the bread pudding just like warm maple syrup.

 Preparation time 10 min

Cooking time 45 min

Total time 55 min

Lunch, breakfast, late breakfast

American cuisine

13 x 9 inch baking pan to beat

Pudding with crusty bread

Pudding with crusty

  • 16 oz mini crowns
  • 1/2 cup unsalted butter at room temperature
  • 1 cup of sugar
  • 1 teaspoon of vanilla extract
  • 5 large eggs at room temperature
  • 2 cups whole milk at room temperature
  • 1/2 cup heavy cream at room temperature

Quick chocolate sauce and toppings

  • 1 cup semisweet chocolate chips
  • 3/4 cup of evaporated milk
  • 2 tablespoons of unsalted butter
  • 1 cup chopped strawberries (optional)

Pudding with crusty bread

  •  Preheat the oven to 350° F. Grease a 13 x 9-inch baking dish.
  •  Cut the jars into three parts with a serrated knife. Spread the croissants in an even layer on the bottom of the pan (it doesn’t have to be perfect).
  •  Cream the butter and sugar in the bowl of an electric mixer. Add the vanilla extract and mix again. Add the eggs and beat until smooth. Add milk and cream. Beat until smooth.
  •  Pour mixture over croissants; press them into the cream mixture, making sure each piece is covered and dipped in the custard. Let the mixture sit for at least 30 minutes or overnight.
  •  Cover the pan with foil and bake for 35 minutes. Open the pan and then cook for another 10 minutes or until it has risen properly. Remove from the oven and let cool slightly.

Quick chocolate sauce

  •  Combine chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power every 1 minute until the mixture starts to bubble (about 2 minutes, more or less depending on the power of your microwave). Let stand 1 minute; beat while mixing well. Stir in the butter and beat until melted and combined.
  • Serve the chocolate sauce in a small jar or sauce dish along with the bread pudding. Or pour the chocolate sauce over the bread pudding and sprinkle with chopped berries. Serve hot.
 Chocolate sauce can be made on the stove. Mix chips and milk in a pot and whisk. Beat until smooth and finally mix in the butter. Sometimes evaporated milk is mixed with sweetened condensed milk.
 Don’t forget to get the right milk carton! Evaporated milk is not sweet and has a thin, pourable consistency like whole milk.

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