This Chocolate Chip Croissant Bread Pudding is going to rock your brunch-loving worlds, guys - GET READY!
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.
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
Ingredients
- 1 pound croissants, torn into 1-inch cubes
- 8 tablespoons Land O Lakes® Unsalted Butter, melted
- 1 cup semisweet chocolate chips
- 2 ½ cups Land O Lakes® Half & Half
- 1 cup white sugar
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons dark brown sugar
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 13x9-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.
Notes
Nutrition Information
** 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**
Any suggestions for making it dairy free (eggs are fine, but would need to omit milk products)?
Have you tried making this in a crockpot?