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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.

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).

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:

Strawberry Chocolate Chip Croissant Pudding

RecipeBoy.com (adapted from the Poilane cookbook)

Give leftover croissants new life with this bread pudding!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Soak Time: 2

Total Time 2 55

Course Dessert

Cuisine French

Servings 6 servings

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.

Video

Notes

Raspberries may be substituted for the strawberries. Mixed berries or peaches may be used as well (but leave out the chocolate chips).

Keyword croissant, pudding