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slice of strawberry chocolate chip croissant pudding on plate topped with whipped cream

Strawberry Chocolate Chip Croissant Pudding

RecipeBoy.com (adapted from the Poilane cookbook)
Give leftover croissants new life with this bread pudding!
Prep Time 15 mins
Cook Time 40 mins
Soak Time: 2 hrs
Total Time 2 hrs 55 mins
Course Dessert
Cuisine French
Servings 6 servings


  • 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


  • 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.



  • 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