Chocolate Croissant Bread Pudding (Print Version)

Buttery croissants bathed in custard with rich chocolate, baked to golden perfection.

# Components:

→ Breads & Chocolates

01 - 6 large croissants, day-old, cut into 2-inch pieces
02 - 1 cup semisweet chocolate chips or chopped dark chocolate

→ Custard Mixture

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/2 cup granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon kosher salt

→ Toppings

09 - Powdered sugar for dusting
10 - Fresh berries for serving
11 - Whipped cream for serving

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Arrange croissant pieces evenly in the prepared baking dish. Sprinkle chocolate chips over and between the croissant pieces.
03 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined.
04 - Pour custard mixture evenly over croissants, pressing gently to ensure all pieces are moistened. Let stand for 10 minutes.
05 - Bake for 35 to 40 minutes, or until the custard is set and the top is golden brown.
06 - Remove from oven and let cool for 10 minutes before serving.
07 - Dust with powdered sugar and serve warm with fresh berries or whipped cream if desired.

# Expert Advice:

01 -
  • Uses day-old croissants, making it a perfect way to reduce waste while creating something spectacular
  • Simple preparation with just 20 minutes of active work before baking
  • The contrast between crispy golden edges and custardy centers creates irresistible texture
  • Versatile enough to serve as an indulgent brunch dish or elegant dessert
  • Easy to customize with your favorite chocolate or optional flavor additions
02 -
  • Don't overbake—the custard should be set but still slightly creamy in the center for the best texture
  • Press down gently on the croissants after adding custard to eliminate air pockets and ensure even absorption
  • Use quality chocolate for the best flavor; the chocolate is a star ingredient, so it's worth choosing good chips or bars
  • Let the pudding rest for 10 minutes after baking to allow the custard to set fully and make serving easier
  • For make-ahead convenience, assemble the dish the night before, cover, and refrigerate; add 5-10 minutes to baking time if baking from cold
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