Hello lovelies…


Get ready to go swimming.

This recipe is so decadent and delish. It just hurts so good.

Let’s get crackin’


In a bowl, add two eggs, and 4 egg yokes.

Then let’s add some cream and sugar, and brown sugar – cause you don’t have enough white sugar and that’s just what happens.

imageAdd a little vanilla. Vanilla smells so amazing. I always become so intoxicated by the smell that I end up dipping my finger in the vanilla and tasting it. Yeah, don’t do that. Not. Good Tasting.


Now whisk all this deliciousness together.


Cut the croissants in half horizontally. Line a small casserole dish, with the bottoms of the croissants. Sprinkle in some craisins and chocolate chips over the top.


Then, put the tops on top.


Pour the egg mixture over the top and press the croissants down into the batter so they just become soaked in cream and sugar. Don’t worry, they like it.


Oh my goodness gracioussssssssssssss!

Place the casserole dish in a larger dish and pour one inch of water around the casserole dish. This ensures that the custard will set. Loosely tent foil over the top of the croissant casserole dish.

In a 350 degree oven, bake the bread pudding for 40 minutes. Remove the foil and cook for 40 more minutes.


When it comes out of the oven it is so puffed and golden and the custard has set perfectly around the croissants.



2 large eggs

4 egg yolks

2.5 cups of half and half

1/2 cup white sugar

1/4 cup light brown sugar, packed

1 1/2 tsp of vanilla extract

3 lg croissants or 6 small croissants – sliced in half horizontally

1/4 cup craisins

1/4 cup chocolate chips – preferably Ghirardelli


Pre-heat the oven to 350 degrees.

In a bowl, add the eggs, half and half, sugars and the vanilla. Whisk the mixture together until fully combined.

In the bottom of a small casserole dish, place the bottoms of the croissants so they fit as best as possible. Sprinkle the craisins and chocolate chips over the croissants. Place the other half of the croissants (brown side up) over the top. Pour the egg mixture over the croissants, pressing the croissants down into the sauce so that the tops become saturated.

Place the bread pudding casserole dish into a larger dish and pour about an inch of water around the casserole dish. Cover the casserole dish with foil, tenting the foil so it does not touch the bread pudding.

Bake at 350 for 40 minutes. Remove the foil and bake for another 40 minutes. Let cool for about 5-10 minutes, serve and enjoy!