Cherry Chocolate Almond Croissant Bread Pudding Recipe -
Cherry Chocolate Almond Croissant Bread Pudding Recipe

Cherry Chocolate Almond Croissant Bread Pudding

Recipe by  

"Surprise your loved ones with this easy dessert made with croissants and cherry pie filling."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F. Spread butter on bottom and sides of a 9- to 10-inch deep-dish pie plate. 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. Sprinkle with 1/2 of the chocolate. Spoon on 1/2 cup LUCKY LEAF Cherry 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.
  2. Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.
  3. Heat remaining LUCKY LEAF Cherry Pie Filling and pass with bread pudding. Serve with ice cream, if desired.
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Reviews More Reviews

Apr 02, 2011

This was a great starter recipe. I had left-over croissants, but no cherry pie filling, so I made the following changes. Omitted the cherries, almonds and chocolate and added apple pie filling and cinnamon. I doubled the custard, adding a loose cup of brown sugar and about a tsp of cinnamon. I used enough croissants to fit in a 9 x 13 pan - I think it was six very large croissants. I assembled as instructed: soaking the bottom croissants topping with apple pie filling and adding the top croissants - also soaked. Poured the custard over the top, and pressed down to distribute custard evenly. Boy was this ever good!

Dec 23, 2008

What a great dessert! So easy & quick!! I substituted shaved chocolate for the chocolate chips and used half the can of cherry pie filling for each layer. It reminds me of a cross between cherry pie and bread pudding, very unique. This is a keeper!


11 Ratings

May 28, 2009

TASTY! I used the whole can of cherry pie filling.

Apr 16, 2009

Not overly sweet, I preferred mine cold with whipped cream.

Feb 22, 2011

I made this using poppyseed pastry filling, it had a good flavor BUT it was really eggy.

Jun 14, 2011

This was a great recipe. Plans to fix it at the beach this summer with homemade vanilla ice cream...yummy

Jan 12, 2009

Very good the whole family loved it.

Aug 25, 2012

Yum! I doubled the amount of cherry pie filling in the layers to use up the can. I also baked it in a 9x13 pan. I'm not sure how this would all fit in a deep dish pie plate. DO NOT pour the extra egg batter on at the end. Pour it on before you top with the final layer of cherries and chocolate. It will turn purple if you leave it on top of the cherries and is a bit off putting. I had to add another can of cherry pie filling to cover up the ickyness.


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  • Calories
  • 589 kcal
  • 29%
  • Carbohydrates
  • 61.6 g
  • 20%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 34.6 g
  • 53%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 433 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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