Chocolate Croissant Pudding

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recipe by Octopus Publishing

  • Time icon
    Total Time
    4hrs 45mins
  • Serves icon
  • Calories icon

Give stale chocolate croissants a new lease of life. This decadent take on a bread and butter pudding is cooked in the slow cooker, making it the perfect hassle-free dessert for a dinner party.

recipe updated 8 Oct 2019


  • Chocolate croissant icon
    Chocolate croissant
    4 (320g)
  • Pecan halves icon
    Pecan halves
    about ¼ cup (33g)
  • Water icon
    as needed
  • Icing sugar icon
    Icing sugar
    as needed
  • Butter icon
    as needed
  • Butter icon
    about ¼ cup (58g)
  • Superfine sugar icon
    Superfine sugar
    about ¼ cup (49g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ teaspoon (1g)
  • Milk icon
    1.25 cups (300ml)
  • Egg icon
    2 (100g)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)


  • kCook icon Small bowl
  • kCook icon Baking dish - 2 quart
  • kCook icon Small bowl
  • kCook icon Slow cooker bowl

Step preview

  1. Grease a clean baking dish with butter
  2. Prepare chocolate croissant with the baking dish
  3. Spread with butter
  4. Layer
  5. Add superfine sugar and ground cinnamon to a clean small bowl
  6. Mix
  7. Arrange mixture in pan
  8. Layer with pecan halves
  9. Add milk, egg, egg yolk and vanilla extract to a clean small bowl
  10. Whisk until well combined
  11. Transfer egg mixture to pan
  12. Let rest - approx 15 min
  13. Cover with foil
  14. Add water to a clean slow cooker bowl
  15. Transfer pan to slow cooker bowl
  16. Cook until fluffy - 4 hr 30 min, low heat
  17. Dust with icing sugar
  18. Serve
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