Introduction

This Chocolate Croissant Bread Pudding is a decadent twist on a classic dessert, combining flaky croissants with rich chocolate and creamy custard. It’s perfect for using up day-old pastries and makes for a cozy, comforting treat.

Chocolate Croissant Bread Pudding Recipe - Recipe Image

Ingredients

6 large croissants (preferably day-old, cut into chunks)
1 cup semi-sweet chocolate chips
4 large eggs
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon (optional)
Pinch of salt
Powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 2: Cut the croissants into bite-sized chunks and place them in the prepared baking dish. Sprinkle the chocolate chips evenly over the croissant pieces.
Step 3: In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt until well combined. Pour this custard mixture over the croissant chunks, pressing gently to help them absorb the liquid.
Step 4: Let the mixture sit for about 15 minutes to soak up the custard. Then bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Step 5: Remove the bread pudding from the oven and let it cool for a few minutes. Dust the top with powdered sugar if desired, then serve warm. It’s delicious on its own or paired with vanilla ice cream or whipped cream.

Tips & Variations

For added texture, stir chopped nuts like pecans or walnuts into the custard before baking.
Use bittersweet or milk chocolate chips depending on your preferred sweetness.
If you don’t have croissants, brioche or challah bread can be a great substitute.
For extra flavor, add a splash of bourbon or coffee liqueur to the custard mixture.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. Bread pudding generally tastes best served fresh but can be frozen in an airtight container for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Yes, fresh croissants can be used, but slightly stale or day-old croissants absorb the custard better without becoming overly soggy, resulting in a better texture.

Can I make this recipe ahead of time?

Absolutely. You can prepare the bread pudding up to the baking step, cover it, and refrigerate overnight. Bake it the next day, just add a few extra minutes to the baking time if needed.

Chocolate Croissant Bread Pudding Recipe

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★★★★★

4.6 from 91 reviews

This decadent Chocolate Croissant Bread Pudding combines buttery croissants with rich semi-sweet chocolate chips soaked in a creamy custard mixture and baked to golden perfection. A comforting dessert perfect for sharing, served warm with an optional dusting of powdered sugar or a scoop of vanilla ice cream.

Author: Lena
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-American

Ingredients

Scale

Bakery

6 large croissants (preferably day-old, cut into chunks)

Chocolate

1 cup semi-sweet chocolate chips

Custard

4 large eggs
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon (optional)
Pinch of salt

For Serving (Optional)

Powdered sugar (for dusting)
Vanilla ice cream or whipped cream

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the bread pudding doesn’t stick.
Prepare the Croissants: Cut the croissants into bite-sized chunks and place them evenly in the prepared baking dish. Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces for pockets of melty chocolate.
Make the Custard Mixture: In a large mixing bowl, vigorously whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt until fully combined and smooth.
Combine Custard and Bread: Pour the custard mixture over the croissant chunks, making sure all pieces are soaked. Gently press the croissants down with a spatula to help them absorb the custard evenly.
Let Sit: Allow the bread and custard mixture to sit and absorb for about 15 minutes before baking to ensure a moist, custardy texture.
Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes, until the top turns golden brown and a knife inserted into the center comes out clean.
Cool and Serve: Remove the bread pudding from the oven and let it cool slightly for a few minutes. Dust with powdered sugar if desired, then serve warm. For an indulgent touch, add a scoop of vanilla ice cream or whipped cream alongside.

Notes

Day-old croissants work best as they absorb the custard better without becoming too soggy.
Feel free to swap semi-sweet chocolate chips with dark or milk chocolate based on preference.
Adding ground cinnamon is optional but adds a warm spice note to balance the richness.
Allowing the custard-soaked bread to rest before baking is key for a creamy texture.
Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.

Keywords: Chocolate Croissant Bread Pudding, bread pudding recipe, chocolate dessert, croissant dessert, baked custard dessert