Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans

Name: Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: ¼ cup dried cherries; ¼ cup pecans; 1 tablespoon Canola oil; 2 cups heavy cream; 1 whole vanilla bean; 4 large egg yolks; 1½ cups sugar; ¼ teaspoon salt; 3 whole day-old croissants; 2 tablespoons bittersweet chocolate

A decadent bread pudding made with buttery croissants, soaked in vanilla-infused cream and studded with dried cherries, toasted pecans, and bittersweet chocolate. Perfect for an elegant individual dessert.

2 servings

1 hr 19 min

Published October 4, 2025

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Ingredients

•¼ cup dried cherries
•¼ cup pecans
•1 tablespoon Canola oil
•2 cups heavy cream
•1 whole vanilla bean
•4 large egg yolks
•1½ cups sugar
•¼ teaspoon salt
•3 whole day-old croissants
•2 tablespoons bittersweet chocolate

Cooking Instructions

1.
Preheat to the oven to broil.
2 min
2.
Put the cherries in a small bowl, cover with boiling water, and let sit for 20 minutes, then drain.
20 min
3.
Spread the pecans out in a pie tin, place on the middle rack of the oven, and carefully watch for 1 to 2 minutes or until the nuts are golden. Cool, then chop.
2 min
4.
Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil.
5 min
5.
Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8 to 10 minutes, then remove the vanilla bean pod.
10 min
6.
Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking.
5 min
7.
Tear the croissants into 6 pieces each and place in a medium bowl, then cover with the remaining cream and egg mixture. Allow the croissants to absorb the liquid for about 10 minutes. Add the cherries.
10 min
8.
Transfer the mixture into the prepared bowls and sprinkle the top of each bowl with the chocolate and toasted pecans. Place them in the oven and bake for 25 minutes or until set, then serve.
25 min

Cooking Instructions

Preheat to the oven to broil.

2 min

Put the cherries in a small bowl, cover with boiling water, and let sit for 20 minutes, then drain.

20 min

Spread the pecans out in a pie tin, place on the middle rack of the oven, and carefully watch for 1 to 2 minutes or until the nuts are golden. Cool, then chop.

2 min

Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil.

5 min

Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8 to 10 minutes, then remove the vanilla bean pod.

10 min

Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking.

5 min

Tear the croissants into 6 pieces each and place in a medium bowl, then cover with the remaining cream and egg mixture. Allow the croissants to absorb the liquid for about 10 minutes. Add the cherries.

10 min

Transfer the mixture into the prepared bowls and sprinkle the top of each bowl with the chocolate and toasted pecans. Place them in the oven and bake for 25 minutes or until set, then serve.

25 min