Chocolate Croissant Bread Pudding (Printer-Friendly)

Buttery croissants and rich chocolate baked in a creamy custard, perfect for a cozy brunch.

# What You Need:

→ Breads & Chocolates

01 - 6 large croissants (preferably 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

# How to Cook:

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 or chopped chocolate 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 to allow croissants to absorb the custard.
05 - Bake for 35 to 40 minutes, or until 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 simple, everyday ingredients you likely already have on hand
  • Perfect way to use up day-old croissants without any waste
  • Combines the elegance of French pastry with the comfort of classic bread pudding
  • Easy enough for beginners but impressive enough for special occasions
  • Versatile enough to serve at brunch, dessert, or even breakfast
  • Rich chocolate and buttery croissants create an irresistible flavor combination
02 -
  • Press down gently on the croissants after adding the custard to ensure even absorption throughout
  • Check for doneness by gently shaking the dish—the center should jiggle slightly but not be liquid
  • Let the pudding rest for 10 minutes after baking for easier slicing and serving
  • Use a 9x13-inch baking dish for the perfect ratio of custardy interior to golden crispy top
  • Always check chocolate chip packages for allergen information, especially regarding nuts and soy
  • For make-ahead convenience, assemble the pudding the night before and refrigerate; add 5-10 minutes to the baking time if baking straight from the fridge
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