This Strawberry Chocolate Chip Croissant Pudding recipe is a really unique and delicious way to make decadent bread pudding for dessert!
Croissants are definitely best to eat when they are totally fresh. So of you have croissants that are a day or two old, it makes sense to re-purpose them for another recipe! Also, grocery stores usually have a section just outside their bakery area with day-old baked goods that are discounted. Look for croissants there, and then make this super delicious strawberry chocolate chip croissant pudding!
This recipe was adapted from Poilâne: The Secrets of the World-Famous Bread Bakery by Apollonia Poilâne. If you’re into baking bread, this is a cool cookbook!
Here are a few kid-friendly recipes in the book:
- Poilâne-Style Sourdough
- Perfect Toast
- Flavored Jams
- Oatmeal Smoothie
- Watermelon Panzanella
- Ham and Cheese Croissant Sandwiches
- Chocolate Covered Bread Chips
- Cinnamon Sugar Cookies
- Spice Cake
- Oat Milk Rice Pudding
Ingredients needed:
- eggs
- light brown sugar
- sea salt
- whole milk
- Six 1 or 2 day-old croissants
- salted butter
- sliced strawberries
- miniature chocolate chips
- freshly whipped cream, for serving
- fresh mint, for garnish (optional)
How to make Strawberry Chocolate Chip Croissant Pudding:
The complete, printable recipe is at the end of this post.
Transfer the croissant mixture, including any liquid, to the pan. Decoratively add sliced strawberries in and around the croissants.
Sprinkle miniature chocolate chips on top.
Bake until the custard is set and the top is browned, 40 to 45 minutes. Let cool on a wire rack.
Cut the pudding into slices, and serve warm or cold.
Garnish with whipped cream, fresh mint and a few more chocolate chips. Enjoy!
The Best Dessert Recipes:
- Raspberry Gooey Butter Cake
- Chocolate Chip Cookies for One
- Cherry Cobbler
- Sundae Cupcakes
- Texas Skillet Cake
Strawberry Chocolate Chip Croissant Pudding
Ingredients
- 2 large eggs
- ½ cup packed light brown sugar
- fine sea salt
- 2 cups whole milk
- Six one to two day-old croissants, torn into thirds
- softened butter, for the pan
- 2 cups sliced strawberries (plus more, for garnish)
- ¼ cup miniature chocolate chips (plus more, for garnish)
- freshly whipped cream, for serving
- fresh mint, for garnish
Instructions
- In a medium bowl, whisk together the eggs, brown sugar and a pinch of salt. Pour in the milk and whisk until frothy.
- Place the torn croissants in a large bowl and pour the egg mixture over them. Toss together and let sit at room temperature for 2 hours so the croissants absorb the liquid (or cover the plastic wrap and refrigerate overnight).
- Position the oven rack to the middle and preheat the oven to 350 degrees F. Butter an 8-inch square pan.
- Transfer the croissant mixture, including any liquid, to the pan. Decoratively add sliced strawberries in and around the croissants, and sprinkle the chocolate chips in too. Bake until the custard is set and the top is browned, 40 to 45 minutes. Let cool on a wire rack.
- Cut the pudding into slices, and serve warm or cold with whipped cream. Garnish with more strawberries, chocolate chips and fresh mint.
Notes
- Raspberries may be substituted for the strawberries. Mixed berries or peaches may be used as well (but leave out the chocolate chips).