Chocolate Croissant Bread Pudding Recipe
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.
- 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
