Pain au Chocolat Bread Pudding with Cranberries and

Name: Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants); 6 ounces fine-quality bittersweet chocolate (not unsweetened); 1 1/2 cups fresh or unthawed frozen cranberries; 3 large eggs; 3/4 cup sugar; 1 1/3 cups milk; 3/4 cup heavy cream; 1 teaspoon vanilla; 1/4 teaspoon salt; 2 tablespoons unsalted butter

Servings: persons

1
In a large baking pan dry bread, uncovered, at room temperature 12 hours.
2
(Alternatively, dry bread in a 250F oven 1 hour.)
3
Butter a 1 1/2-quart shallow baking dish.
4
Chop chocolate.
5
In a food processor finely chop cranberries.
6
Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries.
7
Top mixture with remaining bread.
8
In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread.
9
Cut butter into bits and dot pudding with it.
10
Chill pudding, covered, at least 1 hour and up to 1 day.
11
Preheat oven to 350F.
12
Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
13
In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well.
14
Keep sauce warm, covered.
15
Serve pudding warm or at room temperature with sauce.

742

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 6 cups lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants), 6 ounces fine-quality bittersweet chocolate (not unsweetened), 1 1/2 cups fresh or unthawed frozen cranberries, 3 large eggs, and more.

Yes, Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce 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!

Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions