Chocolate Croissant Bread Pudding

My neighbor dropped off a bag of day-old croissants from the bakery where she works, and I stood in my kitchen wondering what to do with them besides toss them. That's when I remembered my grandmother's bread pudding—rich, custardy, forgiving—and thought, why not elevate it with chocolate and buttery croissant layers? The result was so good that now she brings me extras on purpose, and I've made this dish at least once a month ever since. It's the kind of breakfast that tastes fancy but asks almost nothing of you.

I made this for my book club one Sunday morning, and one friend actually closed her eyes while eating it. When she opened them, she just said, "This is what I want for my birthday breakfast." That moment stuck with me because suddenly it wasn't just about following a recipe—it was about creating something that made people pause and actually enjoy their food.

Ingredients

• Day-old croissants, 6 large pieces cut into 2-inch chunks: Stale croissants absorb the custard without turning mushy, which is the whole magic here. If your croissants are fresh, pop them in a 250°F oven for 10 minutes to dry them out slightly.
• Semisweet or dark chocolate chips, 1 cup: Scatter these throughout the dish so every bite has chocolate, and use quality chocolate if you can because it actually matters when there are so few ingredients.
• Whole milk, 2 cups: Don't skimp and use low-fat milk; the richness is essential to the custard's silky texture.
• Heavy cream, 1 cup: This is what makes the pudding feel indulgent rather than just custardy, so don't substitute it with half-and-half.
• Large eggs, 4: These bind everything together, so use room-temperature eggs if you remember—they whisk more smoothly and incorporate better.
• Granulated sugar, 1/2 cup: Measure this generously because it balances the chocolate and custard without making the dish overly sweet.
• Vanilla extract, 1 tsp: A tiny amount goes a long way, and it brings warmth to the whole dish.
• Kosher salt, 1/4 tsp: Salt heightens the chocolate flavor in ways people can't quite name, so don't leave it out.

Instructions

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Heat your oven and prepare the dish:

Preheat to 350°F and butter a 9x13-inch baking dish generously so nothing sticks. This temperature is your sweet spot—hot enough to set the custard but gentle enough that it won't curdle at the edges.

Build your layers:

Spread the croissant pieces evenly across the dish, then scatter chocolate throughout as if you're making sure every part of the pudding will be rewarding. The chocolate will melt slightly and create little pockets of richness.

Make the custard mixture:

Whisk together milk, cream, eggs, sugar, vanilla, and salt in a large bowl until the sugar dissolves and everything looks unified. You'll know it's ready when there are no streaks of yolk visible and the mixture is pale and frothy.

Combine and soak:

Pour the custard evenly over the croissants, pressing gently with the back of a spoon so every piece gets soaked. Let it sit for 10 minutes—this resting time is when the magic happens, and the croissants become a sponge for all that custardy goodness.

Bake until golden:

Place in the oven for 35 to 40 minutes until the top is golden brown and the center jiggles only slightly when you shake the pan. You want some give in the middle because it will continue to set as it cools.

Cool and finish:

Let it rest for 10 minutes before serving so the custard firms up and your spoon won't sink straight through. Dust with powdered sugar, add berries or whipped cream if you're feeling generous, and serve warm.

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One rainy morning, I made this while my kids were still asleep, and the smell alone brought them downstairs within minutes. Watching them actually sit down for a proper breakfast without checking their phones made me realize this dish does something beyond just tasting good—it creates a moment. Now they request it more than anything else I cook.

The Orange Variation That Changed Everything

A friend suggested adding orange zest to my custard mixture one time, and I was skeptical until the first bite. The citrus doesn't overpower the chocolate; instead, it lifts it, adding brightness that makes the whole dish taste less heavy and more refined. Now I add a tablespoon of zest almost every time, or if I'm feeling fancy, a splash of orange liqueur mixed into the custard. It's such a small change, but it transformed how I think about this recipe.

Making It Your Own

The beauty of this recipe is how forgiving it is with creativity. I've made it with white chocolate and raspberries, with dark chocolate and a hint of espresso, even with cinnamon swirled into the custard mixture. Each version feels like a new conversation with the dish rather than starting from scratch. The structure stays the same, but you get to decide what story you're telling with it.

Serving and Storage Wisdom

This is one of those rare dishes that actually improves a day or two later because the flavors settle and the texture becomes more unified. I often make it on Saturday for Sunday morning, and by afternoon it's perfect for a snack. Leftovers keep covered in the refrigerator for up to three days, and reheating gently in a 300°F oven for 10 minutes brings back the warmth without drying things out.

• Serve it warm with berries, whipped cream, or even a scoop of vanilla ice cream if you want to lean into the dessert angle.
• If you're taking it somewhere, transport it in the baking dish and reheat it at your destination for the best texture.
• This works as both a brunch dish and a casual dessert, so don't limit yourself to breakfast crowds.

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This recipe taught me that the best brunch dishes are the ones that ask you to slow down, not speed up. It's become the answer I give whenever someone asks what to make for guests, because it delivers on every level without requiring you to be a skilled baker.

Common Recipe Questions

→ Can I use fresh croissants for this dish?

Fresh croissants can be used but may need a few minutes in the oven to dry slightly for best custard absorption and texture.

→ What types of chocolate work best here?

Semisweet chocolate chips or chopped dark chocolate provide a rich, balanced sweetness that complements the buttery croissants well.

→ How can I add extra flavor to the custard?

Adding a tablespoon of orange zest or a splash of orange liqueur to the custard mixture enhances the dish with citrusy notes.

→ Is it necessary to soak the croissants before baking?

Allowing the croissants to soak in the custard for about 10 minutes ensures they absorb the creamy mixture for a moist, tender texture.

→ What are suggested serving options?

Serve warm topped with powdered sugar and fresh berries or a dollop of whipped cream for added richness and freshness.