Chocolate Croissant Bread Pudding

What you need


2 cups double cream
1 cup milk
7-8 chocolate croissants
3/4 cup dark chocolate, finely chopped
4 egg yolks
3 1/2 tbsp sugar




  1. Pre-heat oven to 160ºC ( 325ºF).
  2. Cut each chocolate croissant into thirds. Layer them evenly on a baking tray as tight as possible.  You may need more pieces depending on the size of your chocolate croissants. Set aside.
  3. In a large glass measuring jug, heat cream and milk together in the microwave until hot, but not scalding. Add chocolate and stir until completely melted.
  4. In a large bowl, whisk together egg yolks and sugar until smooth.  Gradually pour in hot chocolate cream mixture to make a custard, whisking continuously until smooth and combined.
  5. Pour over croissant pieces until completely covered. Let soak for 10 minutes.
  6. Bake in the oven for 30 minutes, until custard is just set. Let


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