Ooey gooey warm chocolate, buttery croissants, creme and a few other ingredients is all it takes to make a simple heavenly dessert. It’s such a rich treat the individual size cups are prefect. A lot of people love this warm, straight from the oven. But in my picky tastes they are wrong.



I think it’s best if it’s cold, or out of the oven cooled to almost room temperature. When it’s cold, it has crisp chocolate pieces, and it’s a little dense like eating a cake. I believe when it reaches almost room temperature, this recipe is at it’s absolute prime.  The “pudding” has almost set, but the chocolate is still very melty and gooey. The flavors are legen—wait for it… and I hope you’re not lactose intolerant because the second half of that word is—dairy! Of course, try it how you want. I hate to say I told you so. So I won’t say it.



There are a number of great things about this recipe besides the taste. If you take out the chocolate, you have a bread pudding base you can add any of your favorite flavors to. Caramel, fruit (fresh or dried), nuts, and spices, your imagination is the limit. You can also use any type of bread you want, I’ve even used scones, but croissants, challah, and brioche are the most popular.



This is how I measure exactly how many croissants I need. Over fill the cups with the cut up croissants, and when it soaks up the liquid it will fit perfectly!

Omit all the sweet elements, add a few more eggs and a little less cream it can become a savory dish. Add in some cheese, bacon, sausage, ham, small dice  your favorite veggies, or green chilies and splash of hot sauce, salt and pepper and your ready to go. Any bread you want to use, but sour dough, and french baguette are the most popular for savory bread puddings.

Left over bread about to go bad? Don’t throw it away!  Make a bread pudding!


Chocolate Croissant Bread Pudding Cups
  • About 5 large croissants, 10 small croissants or just over 1 pound of croissants
  • 1½ cups AND 2 Tablespoons of heavy cream
  • 2 eggs
  • ¾ cup sugar
  • ½ cup chopped semisweet chocolate, or your favorite chocolate bar
  • 8-six ounce ramekins
  1. Cut croissants into half inch squares, and place into a bowl
  2. Whisk together in another bowl the cream, eggs and sugar
  3. Add the chocolate into the cream mixture
  4. Next add the croissants, and toss them to evenly coat all the pieces
  5. Let them set for at least 15 minutes, mixing them about every 5 minutes
  6. While letting the mixture set, preheat the oven to 350ºF
  7. Place your 8 ramekins on a sheet pan and spray with pam
  8. When the 15 minutes is up, evenly distribute the mix among the cups
  9. Place in the oven and bake until they are bubbly around all sides and slightly puffed, about 20-25 minutes
  10. Serve with whipped cream, ice cream, heavy cream, or just with a fork




Brandie graduated from the California Culinary Academy.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.

Latest posts by Brandie (see all)

Related posts: