Description
A decadent and comforting Chocolate Chip Croissant Bread Pudding featuring buttery croissants soaked in a rich custard with sweet chocolate chips, baked until golden brown and topped with a luscious powdered sugar glaze infused with coffee and vanilla extracts. Perfect for a cozy breakfast, brunch, or dessert.
Ingredients
Bread Pudding
- 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 the Oven: Set your oven to 350°F (175°C) to ensure it’s properly heated by the time your bread pudding is ready to bake.
- Prepare the Baking Dish and Croissants: Butter a 13×9-inch baking dish thoroughly. In a large bowl, place torn croissant cubes, then pour the melted butter over them. Toss gently to coat all pieces evenly. Add the semisweet chocolate chips and mix to combine well. Transfer this croissant and chocolate mixture evenly into the prepared baking dish.
- Make the Custard Mixture: In another large bowl, whisk together the half & half, white sugar, whole eggs, egg yolks, vanilla extract, and kosher salt until smooth and fully blended.
- Combine Custard with Croissants: Pour the custard mixture evenly over the croissant cubes in the baking dish. Allow the mixture to stand for 30 minutes, occasionally pressing the bread cubes down so they absorb the custard fully.
- Add the Topping: Once soaking is complete, sprinkle the dark brown sugar evenly on top of the custard-soaked croissants. This will caramelize during baking to add an extra layer of flavor and texture.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for about 1 hour, or until the pudding is golden brown on top and set in the center (a knife inserted should come out clean).
- Prepare the Powdered Sugar Glaze: While the pudding bakes, whisk together powdered sugar, milk (start with 2 tablespoons and add more to reach desired consistency), coffee extract, and vanilla extract in a bowl until smooth and pourable.
- Serve: Remove the bread pudding from the oven and let it cool slightly. Drizzle with the prepared glaze before serving warm for a delightful finishing touch.
Notes
- Allowing the croissants to soak in the custard mixture for at least 30 minutes ensures they absorb maximum flavor and moisture for a creamy texture.
- You can substitute half & half with whole milk or heavy cream depending on your desired richness.
- Adjust the amount of chocolate chips to taste; dark or milk chocolate can be used as alternatives.
- The coffee extract in the glaze adds subtle depth but can be omitted for a simpler vanilla glaze.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 480
- Sugar: 38g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 220mg
