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Cherry Chocolate Almond Croissant Bread Pudding

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* If desired, omit grinding chocolate pieces and use 1-cup miniature semisweet chocolate pieces.


  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Spread butter on bottom and sides of a 9 to 10-inch deep-dish pie plate.

  3. Step 3
    In a shallow container combine eggs, half-and-half, and almond extract; add croissants. Let soak 3 minutes, turning once. Place bottom halves of croissants, cut-side-up, in the prepared dish.

  4. Step 4
    Sprinkle with 1/2 of the chocolate. Spoon on 1/2-cup pie filling and 1/2-cup of the nuts. Add croissant tops, cut-sides down, remaining chocolate, another 1/2-cup pie filling and the remaining nuts. Pour on any remaining egg mixture.

  5. Step 5
    Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.

  6. Step 6
    Heat remaining pie filling and pass with bread pudding. Serve with ice cream, if desired.

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