Ask For It: Persephone’s Bread Pudding


One of our earliest requests for a recipe from Persephone Bakery, this bread pudding combines croissants and cinnamon brioche in a popular sweet treat.

bread pudding

Persephone’s Bread Pudding


  • 1 pound bread (Persephone uses a combination of chocolate croissants and brioche cinnamon rolls, but any brioche type bread would be great- and then throwing in about 2 cinnamon rolls makes it outstanding!)
  • 2 cups whole milk
  • 2 cups cream
  • 1 1/2 cups good bittersweet or dark chocolate (such as valrhona)
  • 4 eggs
  • 6 egg yolks
  • 1 cup sugar


  • Preheat oven to 300 F.
  • Begin by cubing your bread in 1/2 inch to 1 inch cubes and set aside.
  • Heat the cream till it comes to a boil and add your chocolate, whisking till combined.
  • Next add your two cups of milk and stir.
  • In a separate bowl whisk together your eggs, egg yolks and sugar.
  • Temper the eggs by pouring about a quarter cup of your warm dairy into the eggs and whisk. Continue adding the cream mixture slowly while mixing until completely combined.
  • Make sure to have the finished custard in a container large enough to fit all the cubed bread. Place bread in the custard, fully coating each piece and leave covered in the refrigerator for at least one hour.
  • Pour the bread pudding into a greased pan and place in oven for approximately two hours. Allowing the custard to set up slowly in the oven will leave you with a deliciously moist bread pudding.
  • Test to see if it is finished by placing a toothpick in the center.
  • It should come out of the dessert cleanly.

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