Chocolate Croissant Bread Pudding (Print Version)

Buttery croissants combined with chocolate and creamy custard for an indulgent, cozy treat.

# Components:

→ Breads & Chocolates

01 - 6 large croissants, day-old preferred, 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 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.
05 - Bake for 35 to 40 minutes 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 day-old croissants, making it a perfect way to reduce food waste while creating something extraordinary
  • Simple ingredients combine to create an elegant dish that tastes like it came from a French patisserie
  • Rich chocolate and buttery pastry create an irresistible comfort food experience
  • Easy enough for beginner bakers but impressive enough for special occasions
  • Versatile serving options make it suitable for brunch, dessert, or an indulgent breakfast treat
02 -
  • Use a 9x13-inch baking dish to ensure even cooking and the perfect custard-to-croissant ratio
  • Press down gently on the croissants after pouring the custard to help them absorb the liquid evenly
  • Check for doneness by gently shaking the dish; the center should jiggle slightly but not be liquid
  • Let the bread pudding rest for 10 minutes after baking to allow the custard to set properly
  • For make-ahead convenience, assemble the dish the night before, cover, and refrigerate, then bake fresh in the morning
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