Individual Croissant Bread Puddings with Chocolate and Caramel Sauces

By Marge Perry & David Bonom
Two luscious sauces make these individual Croissant bread puddings more than twice as irresistible. The sauces may be made several days ahead—but we recommend the bread puddings be baked only an hour or so in advance. (They are delicious even the next day, but are at their very best when still just a little warm).


    • Bread Puddings:
    • Caramel sauce
    • Chocolate Sauce:
    • corn syrup
    • day-old croissants
    • Dried cranberries
    • eggs
    • Ground cinnamon
    • heavy cream
    • milk
    • Semi-sweet chocolate
    • sugar
    • unsalted butter
    • Vanilla Extract
    • Water


    1. Preheat the oven to 350°F. Coat 4 (8-ounce) ramekins with cooking spray.
    2. Combine the milk, eggs, sugar, vanilla extract and cinnamon in a large bowl
    3. Meanwhile, make the sauces. For the chocolate sauce, combine the chocolate, heavy cream, butter and corn syrup in a small saucepan over medium heat. Cook, stirring until the chocolate melts and the mixture is smooth, about 2-3 minutes. Transfer to a bowl.
    4. For the caramel sauce, combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar, and cook until the sugar turns a golden amber, about 6-7 minutes. Remove the saucepan from the heat and carefully whisk in the heavy cream and vanilla extract until the mixture is smooth.
    5. Transfer the croissant mixture from the bowl to the ramekins. Divide any remaining custard evenly among the four. Place ramekins on a baking sheet and bake until the bread puddings are puffed, golden on top and the custard has set, about 40-42 minutes. Remove from the oven and let cool 5 minutes. Remove each bread pudding from the ramekin and set on a dessert plate. Spoon sauces over the top to serve.