Chocolate Chip Croissant Bread Pudding

Rating:

Total Time:

1 hour 40 minutes

Difficulty:

Easy

This Chocolate Chip Croissant Bread Pudding is going to rock your brunch-loving worlds, guys – GET READY! 

Chocolate Chip Croissant Bread Pudding from www.whatsgabycooking.com (@whatsgabycookin)

Those days of the boozy brunch with friends are on pause for the time being but THAT’S OKAY!! I’ve got a work-around and I’m about to bring it into your kitchen! Figuratively rather than literally – although I would love to bring each and every single one of you a vat of this Chocolate Chip Croissant Bread Pudding. Anyways – game plan, guys. You’re going to need some Land O Lakes® Butter. You all know I keep lbs. and lbs. and lbs. of this stocked in my freezer at all times. (Yes, I keep butter in the freezer so it lasts longer) along with some croissants. You can buy them pre-made or bake them yourselves. I actually bought some frozen raw croissants and baked them the morning I made this for the first time and my kitchen smelled heavenly. It was butter central and I’m not mad at it! All you need from there is some chocolate chips and a few baking essentials and Chocolate Chip Croissant Bread Pudding is at your fingertips. GUYS – WE ARE LIVING OUR BEST LIVES WITH THIS ONE!! 

If you’ve never made a bread pudding before – this is probably the best place to start. It’s not traditionally made with croissants, but at this point in life, why the heck not! Just soak the croissant cubes with eggs, sugar, and half & half, then bake.

Chocolate Chip Croissant Bread Pudding from www.whatsgabycooking.com (@whatsgabycookin)

A few q+a’s before we get to the recipe:

Can I use something besides half & half? Sure can. You could use regular milk. 

Can I use salted Land O Lakes® Butter? You sure can. Just omit the salt. 

Can I use raisins instead of chocolate chips? You do you!! I’m never going to judge. You could also do both, just saying. 

Alright – let’s do this!! This New Orleans dish is a classic for the holidays or any special meal. Have at it, guys!

Chocolate Chip Croissant Bread Pudding

Gaby
The most epic Chocolate Chip Croissant Bread Pudding for all those stay at home brunch celebrations with your family!
5 from 2 votes
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Breakfast
Cuisine American
Servings 8 people+

Ingredients
  

Powdered Sugar Glaze

  • 2 cups powdered sugar
  • 2-4 tablespoons milk
  • 1 teaspoon coffee extract
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F.
  • Butter 13×9-inch baking dish. Place croissants in large bowl; pour 8 tablespoons melted butter over croissants and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to the prepared dish.
  • Whisk half & half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over croissant cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into liquid. Sprinkle the top with brown sugar. Bake bread pudding until golden brown, and set in center, about 1 hour. Serve warm with glaze drizzled on top.
  • To make the glaze, combine everything together and whisk until smooth.

** This post is brought to you by Land O’Lakes (which legit makes the world’s best butter and I’m willing to put it to a butter taste test any day of the year!) All content, ideas and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




20 comments

    • Gaby

      no but you can use a little espresso if that’s what you have on hand

    • Gaby

      hard to guess without seeing the size since they vary which is why weight is best. Usually its 10-12 for me

  1. Erin

    I’m using fresh croissants from Costco. They are rather large. About how many are 1 pound? 4ish?

    • Gaby

      depends on the size which is why I call for weight. Usually its 10-12 for me

  2. Stacey Marcus

    I just came across this recipe and WANT to make! Honestly, everything you make looks amazing!!! How many croissants do you think is a pound … roughly? Just don’t want to have to weigh since I do t have a good scale. Thank you!! So excited for your new arrival! We have THREE GIRLS!
    Stacey

  3. Katie

    Should the glaze be put on right before serving or can I put glaze on and then wait a while to serve?

  4. Simone Tenkar

    hi! Do you think I can make this with raw puff pastry dough in a crockpot?