Fruit of the Forest Chocolate Croissant Bread Pudding

Good morning, Sugar Plum readers!  Thank you for stopping by today.  Have I told you lately how much I appreciate you?  It’s true, I do. 

I’m blogging today in my hotel room in downtown Chicago.  It’s just for a quick little weekend trip, and I’ll have details in the future.  It’s pretty amazing to be blogging and drinking my coffee, just like any other day, except I’m sitting at a desk looking outside at skyscrapers. 
I think I’ve already told you before how much I like hotel continental breakfasts.  Well, I'm going to say it again.  I guess I’m entertained too easily, because I think they’re fun.  Make your own waffle bar?!  Oh my.  Next time you’re sitting by a make-your-own-waffle bar, observe how much cooking spray people use to spray the waffle iron with.  It’s too much.  Waffle irons are already non-stick!  Some lady spritzed enough cooking spray on the iron to last a year… it seriously lasted about thirty seconds.  Too much, lady, too much.

I was going to be all healthy and just eat my bowl of cinnamon-raisin oatmeal and drink my juice, but I ended up eating a waffle too.  How can you pass up fresh waffles?  + Sausage.
+ Bacon.

You don’t. 

Its like freshly baked croissants.  Aren’t those irresistible?  A flakey, buttery croissant is one of my absolute favorite foods.  I’d always liked them, but after I visited France I realized how amazing they are and added them to the list of foods I can’t resist.


I used croissants for the bread in this bread pudding, and it’s one of the best decisions I’ve ever made.  I even prefer the croissants over doughnuts.  The better bread you use for bread pudding, the better your pudding will be. 

I entered this recipe in a contest a while back and it didn’t win.  (You win some, you lose a lot.)  So I dug up the recipe and decided to share it with you, because this is probably the best bread pudding I’ve ever made. 

The cubed croissants soak up a custard made from whole milk, sugar, eggs and vanilla.  Dried cherries, raspberries, blackberries and dark chocolate callets are tossed in with the mixture.  The pudding is topped with chopped almonds then baked in the oven.  I served this with chocolate sauce and whipped cream on top.

Fruit of the Forest Chocolate Croissant Bread Pudding

8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving

Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.

Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.

In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.

To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.

Serve bread pudding with a drizzle of chocolate sauce and whipped cream.

Makes 6 servings


  1. WOW! THAT is a beautiful thing!!! croissant bread pudding. love the sound of that!

  2. I can't believe you did not win a contest with this recipe. This bread pudding looks amazing! I gotta try this!

  3. Oooh. I want to know what you were doing in Chicago. A contest you did win? Registering for culinary school? Inquiring minds so badly want to know.

    I want you to know your readers appreciate you too! I have become do dependent on your blog for dessert ideas these days I'd be lost without you. Then of course there is the fun of reading it!

    Hotel breakfasts are DEADLY for me. Those waffle irons are just the bomb! The bacon and sausage are mandatory too since you need them to dip into the syrup. Then there is the way the melted butter settles into the indentations and mixes with the syrup in a hundred tiny pools. ARRGHH! Just talking about this is ruining my diet!

    I love your bread pudding. Bread pudding is one of the most fun ways to be creative because you can do so many fun things with it. Chocolate is always the best way to improve on a good thing, but croissants rank pretty high up there too (I once had it made with cinnamon rolls that was also pretty awesome). Yes, I did have to click your link to learn what callets are.

  4. I agree, croissants are the BEST in bread pudding! I was just in Chicago, too - my first time there. Glad you seemed to enjoy it!

  5. Yum, I am loving all that chocolate & fruit! Croissants are so amazing -- perfect idea for a bread pudding!

  6. Okay are evil. Officially. But I love you anyways.

    This is INSANE. In the best possible way.

  7. Aww this is soo cute and soo appetizing! You're pictures are great as always. I love the name it's so enchanting :)

  8. This looks beautiful and like a great variation on classic bread pudding! I also love to people watch at hotel breakfasts :)

  9. What beautiful colors in this plate!

  10. This sounds delicious! Custard filled croissants OMG??


  11. this sounds incredible! can't even imagine using croissants, though :)

  12. Hello. Frequent reader, lurker, fan. As a Bread Pudding snob I can say honestly I cannot see how that wouldnt win in any contest. I would love to know what DID win. And absolutely great lloking and taste sounding version. I will do this over Easter and am sure it will be a hit over my other fave boozy recipes. Well done Emily. --Mark O

  13. Wow...this sounds and looks awesome!

  14. Your pictures are insane. This looks like WOW. Simply WOW.

  15. croissants and cinnamon rolls make the best bread puddings--this is lovely!

  16. This looks totally awesome. Definitely trying it!



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