Croissant Bread Pudding with Mexican Chocolate and

Name: Croissant Bread Pudding with Mexican Chocolate and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for the pan; 3 large eggs; 1 1/2 cups half-and-half; 2 tablespoons packed light brown sugar; 4 to 6 croissants, enough to fill a 9-inch pie plate, split in half as for a sandwich; Mexican chocolate (recipe follows); 1 cup sliced almonds; 1 cup semisweet chocolate chips; 1/2 cup sugar; 1 tablespoon ground cinnamon

Servings: persons

1
Preheat the oven to 350F.
2
Butter a 9-inch pie plate and set aside.
3
Combine the eggs, half-and-half, and brown sugar in a large bowl.
4
Whisk to combine.
5
Press the sliced croissants into the egg mixture and soak for 3 minutes, turning once or twice.
6
They should absorb the egg mixture but not to the point of falling apart.
7
Fit the bottom half of each croissant into the buttered pie plate, sliced side down.
8
Sprinkle 1 cup of the Mexican chocolate over the croissants and then 1/2 cup of the almonds.
9
Layer the remaining halves of the croissants, sliced side down again, on top.
10
Sprinkle the remaining 1/2 cup Mexican chocolate and the remaining 1/2 cup almonds over the top.
11
Bake the bread pudding until puffy and dry on top but still moist inside, 45 to 60 minutes.
12
Remove from the oven and let cool slightly before cutting and serving.
13
Serve warm, at room temperature, or chilled.
14
Combine the chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground.
15
Store in a cool, dry place in an airtight container.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter, for the pan, 3 large eggs, 1 1/2 cups half-and-half, 2 tablespoons packed light brown sugar, and more.

Yes, Croissant Bread Pudding with Mexican Chocolate and Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Croissant Bread Pudding with Mexican Chocolate and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions