» Chocolate Croissant Bread Pudding.
Chocolate Croissant Bread Pudding.
Posted on December 1st, 2013 in baking, food and drink, holidays

chocolate croissant bread pudding - barefoot contessa - ina garten recipe

We had more dessert than actual food on Thanksgiving, and this chocolate croissant bread pudding I made tasted like a slice of heaven! I’m pretty sure I saw the face of Jesus while eating it. This will probably happen again for Christmas.

Chocolate Croissant Bread Pudding
Adapted from The Barefoot Contessa Cookbook

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
10 chocolate croissants (I used a box of 10 from the Vons bakery)

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside.

Slice the croissants into 1-inch cubes. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the cubed croissants evenly. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.


  1. Jessica was all like...

    I’ve made barefoots recipe too!! (We are such friends). Thinking about using the pumpkin croissants from Trader Joes for my next batch (but likely I’ll eat the croissants prior to them making it into any other dish). You girls need to come over and we can just eat baked goods and down vino! miss u!!

    December 4th, 2013 | #

  2. mayan was all like...

    i would love that! i heard that you have a granny flat you can airbnb to me while i’m in sd! lol. can’t wait to see your new house!

    December 6th, 2013 | #

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