Warm Chocolate Croissant Pudding

In Style Magazine



stale croissants, cut into cubes

8 oz

bittersweet chocolate, coarsely chopped

5 C

heavy cream

1 1/4 C




2 t




1.    Preheat oven to 350 F.


2.    Grease 8 10 oz ramekins or a large casserole dish.


3.    Add cut-up croissants and chocolate into dish/ramekins.


4.    Mix cream, sugar, eggs and vanilla and pour over croissants.


5.    Let stand  for 30 minutes keep pushing croissants down into liquid with a spatula to aid in absorption.


6.    Bake for 45 50 minutes, or until top of pudding is browned & puffy (will collapse slowly when removed from oven).


7.    Serve warm with vanilla ice cream.




      Substituting chocolate croissants and reducing the chocolate makes it even easier.

      Weve used brioche and that works well also.

      Left-overs microwave nicely the next day.