Description
Indulge in a warm and comforting dessert with this Chocolate Croissant Bread Pudding served with a luscious vanilla sauce. Tender croissants soaked in a cinnamon-spiced custard, studded with rich chocolate chunks, and baked to perfection. Finished with a creamy vanilla sauce that adds a smooth, sweet touch, this dessert is perfect for cozy gatherings or special occasions.
Ingredients
Scale
Bread Pudding
- 13 oz croissants (about 6 large or 12 mini)
- 3 large eggs
- â…” cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups half and half
- ½ cup chocolate chunks (semi-sweet or bittersweet)
Vanilla Sauce
- ¼ cup heavy cream
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 4 tablespoons butter
- 2 teaspoons vanilla extract
- Pinch of kosher or sea salt (optional)
Instructions
- Prepare the Croissants: Tear the croissants into bite-sized pieces and place them in a greased baking dish. This forms the base of the bread pudding and will absorb the custard mixture thoroughly.
- Make the Custard: In a mixing bowl, whisk together the eggs, granulated sugar, ground cinnamon, and vanilla extract. Gradually add the half and half, whisking until the mixture is smooth and well combined.
- Combine and Add Chocolate: Pour the custard mixture evenly over the croissant pieces, ensuring they are well soaked. Sprinkle the chocolate chunks evenly throughout to add rich pockets of melted chocolate during baking.
- Rest the Mixture: Allow the croissant and custard mixture to sit for 15-20 minutes so the croissants can absorb the custard fully which helps create a moist texture.
- Bake the Bread Pudding: Preheat the oven to 350°F (175°C). Bake the croissant mixture for about 55-60 minutes until the custard is set and the top is golden brown. Check for doneness by inserting a knife or toothpick in the center; it should come out clean.
- Make the Vanilla Sauce: While the bread pudding bakes, combine the heavy cream, granulated sugar, light brown sugar, and butter in a saucepan. Heat over medium, stirring frequently until the sugars are dissolved and the butter is melted. Remove from heat and stir in vanilla extract and a pinch of salt for balanced flavor.
- Serve: Once baked, allow the bread pudding to cool slightly. Serve warm with a generous drizzle of the homemade vanilla sauce over the top for a decadent finish.
Notes
- Use day-old or slightly stale croissants for better absorption of the custard.
- Chocolate chunks can be swapped with chocolate chips or chopped chocolate bars.
- The vanilla sauce can be made ahead and reheated gently before serving.
- For a dairy-free version, substitute half and half and cream with coconut milk or almond milk alternatives.
- Feel free to add nuts like walnuts or pecans for added texture.
