Chocolate-Almond Croissant Bread Pudding
This decadent bread pudding gets an upgrade with flaky, buttery croissants and bites of gooey chocolate and toasted almonds. The custard soaks into the croissants, making the underlayer soft and tender, while the top becomes crunchy and caramelized. This rich bread pudding makes for an impressive Valentine’s Day dessert with a few scoops of melty vanilla ice cream on top or can be served as a sweet brunch dish with a dollop of whipped cream or créme fraîche.
Ingredients
- 2 Tablespoons unsalted butter melted, plus more for greasing
- 1½ cups heavy cream
- 1½ cups whole milk
- 5 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon kosher salt
- 8 to 10 large day-old croissants sliced 2 inches thick (a little over 1 pound; see Notes)
- 1 cup chopped dark or milk chocolate (or a mix of both; about 6 ounces)
- ½ cup sliced almonds
- Raw or demerara sugar for sprinkling
- Confectioners’ sugar for dusting (optional)
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
- Preheat the oven to 350°F and lightly butter a 9-by-13-inch baking dish.
- In a large bowl, whisk the heavy cream with the whole milk, eggs, sugar, vanilla extract, almond extract, and salt until smooth.
- In the baking dish, layer half of the croissants. Top with half of the chocolate and half of the sliced almonds. Repeat with the remaining croissants, chocolate, and almonds. Pour the custard over the top, gently pressing the croissants into the liquid. Let sit at room temperature for at least 30 minutes or cover and refrigerate for up to 12 hours. Brush the tops of the croissants with the 2 tablespoons of melted butter and sprinkle with raw sugar.
- Cover with foil and bake for 35 minutes. Remove the foil and bake for 10 to 15 minutes more, or until the custard is set and the top is golden brown and crisp. If your croissants are browning too quickly, cover with foil. Let cool for 10 minutes. Dust with confectioners’ sugar, if desired, and serve warm with vanilla ice cream or whipped cream.
Notes
Slightly stale, day-old croissants are best for this recipe. If your croissants are still soft, arrange them on a rimmed baking sheet and bake at 350°F for 10 to 15 minutes, or until crunchy and dried out slightly.
Tried this recipe?Let us know how it was!