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About the Dish

  • Butter


  • Granulated Sugar

    Granulated Sugar

  • Bread Pudding Spice

    Bread Pudding Spice

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Vanilla Extract

    Vanilla Extract

  • Farm Eggs

    Farm Eggs

  • Chocolate Croissants

    Chocolate Croissants

  • Powdered Sugar

    Powdered Sugar


Heat oven to 350° F. Prepare your mise en place: Cut croissants into 1-inch pieces.
Grease a 1 1/2-quart (11x7-inch) baking pan with butter, and set aside.
In a small saucepan whisk together about half of granulated sugar and all of Bread Pudding Spice. Whisk in 1/2 cup cream, and place over medium-high heat. Stir continuously while sugar dissolves and liquid comes to a simmer. The moment cream-sugar mixture begins to simmer, remove from heat, and whisk in remaining 1/2 cup cream and vanilla extract.
Break eggs into a large mixing bowl. Whisk to thoroughly combine yolks and whites. Whisk in remaining granulated sugar.
Slowly whisk hot cream mixture into egg mixture. Allow custard mixture to cool 5-10 minutes.
Add croissant pieces to cooled custard mixture. Gently stir to thoroughly coat, until each piece of croissant has been soaked through. Carefully pour into prepared baking pan, spreading evenly. Cover and bake 15 minutes.
Remove cover, and bake just until the top becomes brown crispy, 10-15 minutes more. Remove from oven, and allow to cool at least 10 minutes.
Dust the finished bread pudding with powdered sugar. The organza bag makes a great duster: Fill a double layer with powdered sugar, tie into a satchel and gently tap/bounce over the pudding to dust. Serve and enjoy!