Ingredients
Scale
- 4 cups of freshly baked croissants, torn into pieces
- 1 cup of semi-sweet chocolate chips or chopped chocolate
- 4 large eggs
- 2 cups of whole milk or heavy cream
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- Powdered sugar and fresh berries for garnish (optional)
Instructions
- Start by tearing your croissants into bite-sized pieces and placing them evenly in a greased baking dish.
- In a microwave-safe bowl, melt the chocolate chips or chopped chocolate until smooth. Set aside to cool slightly.
- In a large bowl, whisk together eggs, milk or heavy cream, sugar, vanilla extract, and salt until well combined. Stir in the melted chocolate.
- Pour the custard mixture evenly over the croissant pieces in the baking dish, pressing down gently.
- Let sit for about 10 minutes to allow the croissants to soak up the custard.
- Preheat oven to 350°F (175°C). Bake uncovered for 30-35 minutes, until golden and set.
- Optional: sprinkle additional chocolate chips on top before baking for extra gooey chocolate pockets.
Notes
- Use day-old croissants for better absorption of the custard.
- For a richer pudding, substitute half the milk with heavy cream.
- To make vegan, substitute plant-based milk and dairy-free chocolate.
- You can add chopped nuts or dried fruit for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French-inspired, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 95mg