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

Allrecipes Member


Recipe Summary

25 mins
40 mins
30 mins
1 hr 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.

  • Heat remaining LUCKY LEAF Cherry Pie Filling and pass with bread pudding. Serve with ice cream, if desired.

Nutrition Facts

590 calories; protein 12.5g; carbohydrates 61.6g; fat 34.6g; cholesterol 126.3mg; sodium 432.6mg. Full Nutrition


Rating: 4 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Not overly sweet, I preferred mine cold with whipped cream. Read More
Rating: 5 stars
TASTY! I used the whole can of cherry pie filling. Read More
Rating: 4 stars
I made this using poppyseed pastry filling, it had a good flavor BUT it was really eggy. Read More
Rating: 5 stars
This was a great recipe. Plans to fix it at the beach this summer with homemade vanilla ice cream...yummy Read More
Rating: 5 stars
Very good the whole family loved it. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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 to add any left over milk-egg mix before putting on the top layer of cherries, chocolate, and nuts. The only thing I'd change in the future would be to only use 1/2 c. sliced almonds, and just put them on the top. I'll make this quick and easy dish again. Read More