Dark Chocolate Amaretto Bread Pudding

Dark Chocolate Amaretto Bread Pudding
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 8 day old croissants
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup amaretto liqueur
  • 1 2/3 cups (10-oz. package) plus 1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • 1/3 cup sliced almonds
  • 3/4 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/4 cup unsalted butter
  • Pinch of salt
  • 1/4 cup sliced almonds
  • Raspberry Heavy Cream Sauce:
  • 1/3 cup (6-oz. carton fresh raspberries) raspberry puree
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon flour
  • 1/4 cup unsalted butter
  • Amaretto Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon amaretto liqueur


Preheat oven to 350° F.

Melt butter in large saucepan over medium low heat and add in heavy cream, milk and liqueur and stir until mixture starts to simmer, but does not boil.

Add in 1 2/3 cups (one 10-oz. package) of Nestlé® Toll House® Dark Chocolate Morsels, stirring until chips are completely melted. Remove from heat and set aside.

In a separate bowl, whisk eggs, sugar and pinch of salt. Very slowly add in small teaspoon amounts of chocolate mixture into the egg mixture until tempered. Whisk continuously while doing so to avoid cooking eggs.

Tear day old croissants into 1-2 inch pieces and toss in a big bowl with 1 1/2 cups of chocolate sauce. Fold in 1/2 cup Nestle Toll House Dark Chocolate Morsels.

Scoop croissants into a buttered 13 x 9- inch glass baking dish. Pour all of the remaining chocolate sauce over the croissants evenly and bake in a preheated oven.

After 20 minutes, remove from oven and sprinkle sliced almonds over croissants. Return to oven and bake for an additional 20 minutes, or until croissants are crisp on the outside, but soft on the inside.

Top with a drizzle of Raspberry Heavy Cream Sauce and a dollop of Amaretto Whipped Cream.

Raspberry Heavy Cream Sauce
Melt butter in a large saucepan over medium low heat.

Add in heavy cream, 1/3 cup raspberry puree, sugar and flour and cook, stirring constantly until sauce becomes thick and can coat the back of a spoon.

Amaretto Whipped Cream
Mix heavy cream, sugar and liqueur in a chilled bowl of a heavy stand mixer fitted with a whisk attachment.

Beat on medium speed until light and fluffy.