Chocolate Bread Pudding


  • 2 pints heavy cream
  • 1 cup unsweetened cocoa powder
  • 8 eggs
  • 2 egg yolks
  • 1½ cups sugar
  • 6 croissants
  • ½ cup semisweet chocolate chips
  • vanilla ice cream


  1. In a large saucepan over a medium-high flame, bring cream just to a boil.
  2. Remove pan from heat and whisk in cocoa.
  3. Set aside to cool to room temperature.
  4. Preheat oven to 350°F.
  5. In a large bowl, whisk together eggs, yolks, and sugar.
  6. Pour cream mixture into egg mixture and whisk until well blended.
  7. Break croissants into 1½-inch pieces and line bottom of a 9? x 13? glass baking dish.
  8. Stir chocolate chips into cream mixture and pour over croissants.
  9. Bake 50 to 60 minutes, until still jiggly in center.
  10. Cool on a rack 30 minutes.
  11. Serve warm with vanilla ice cream.

Recipe: / CC BY-SA

Photo: Peggy’s Recipe Share / CC BY-SA

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