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Cherry Chocolate Almond Croissant Bread Pudding

"Surprise your loved ones with this easy dessert made with croissants and cherry pie filling."
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1 h 35 m servings 589 cals
Original recipe yields 8 servings


  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 9
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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 ...

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 cherr...

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

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

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

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

Very good the whole family loved it.

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 extr...

I made this for a company dinner and everyone loved it. It was both pretty and delicious. Definitely use an 8" square baking dish, or larger. It would never have fit into a pie dish. Be sure...