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Chocolate Chip Bread Pudding with Vanilla Cream Sauce

A creamy, gooey, decadent dessert! NOTE: If you are using a baking dish instead of ramekins see notes below on adjusting baking time.

Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Linda Spiker


Bread Pudding:

  • 5 cups buttery croissants cut into 1" cubes
  • cups heavy whipping cream
  • 4 eggs
  • cups organic granulated sugar
  • teaspoons vanilla paste or extract
  • 1/2 - 3/4 cup Semi Sweet Chocolate Chips  (this is a rich dessert, so you decide how much chocolate you want)

Vanilla Cream Sauce:

  • 1 cup heavy whipping cream
  • Tablespoons sugar
  • 1 tsp vanilla paste or extract


  1. Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 11x7x2 glass baking dish. Place rack in center of oven.

Bread Pudding:

  1. In a large bowl whisk cream, eggs, sugar, and vanilla paste until well combined.
  2. Add croissants, mix well.
  3. Gently fold in chocolate chips.
  4. Let sit for 10-15 minutes so bread absorbs liquid.
  5. Separate evenly into ramekins or pour all into single baking baking dish.
  6. Bake for 25-30 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes)
  7. Remove from oven and allow to rest for five minutes.
  8. Drizzle with cream sauce and serve.
  9. While bread pudding bakes, make the cream sauce.

Cream Sauce:

  1. Place all ingredients into small sauce pan. Heat on low until simmering. Take off heat. Pour over bread pudding and serve.
  2. Serves 4-8 (depending on if you share)