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Cheddar’s Copycat Croissant Bread Pudding


  • 6 stale croissants
  • 6 egg yolks
  • 2 cups heavy cream
  • 1 cup milk (any)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup sugar
  • 1 tsp vanilla extract
  • ½ cup semi-sweet chocolate morsels
  • ***Top with homemade or purchased caramel sauce and vanilla ice cream (optional)


  1. Pre-heat oven to 375.
  2. Tear croissants into approximately 1 inch pieces. Place in a buttered medium to large sized Pyrex baking dish. Set aside.
  3. In a separate large bowl or KitchenAid mixer, whisk egg yolks, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg together.
  4. Pour mixture over croissant pieces and mix with a spoon, until all bread is damp. Sprinkle chocolate chips over top, allowing them to fall into the crevices of the bread pieces and naturally mix.
  5. Bake for 35 minutes or until a knife inserted in the middle comes out clean.
  6. Serve at room temperature with a scoop of vanilla bean ice cream and caramel sauce.