Chocolate Croissant Bread Pudding (Printable Version)

Buttery croissants combined with rich chocolate in a creamy custard make a perfect brunch dish.

# What You'll 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

# Steps to Follow:

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 35-40 minutes, or until custard is set and 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.

# Additional Tips::

01 -
  • It turns stale croissants into something luxurious rather than wasteful, making you feel resourceful and clever.
  • The custard stays creamy inside while the chocolate melts into pockets of heaven throughout, and it feels like you're serving dessert at brunch.
  • You can prep it the night before and bake it fresh in the morning, which means less stress when guests arrive.
02 -
  • The custard will seem a little loose when you pull it from the oven, but that's exactly right—it firms up as it cools, and overbaking means dry, rubbery bread pudding instead of silky comfort.
  • Day-old croissants matter more than you think; fresh ones will turn into mush because they're already butter-soaked and delicate, so seek out slightly stale ones or intentionally dry them out first.
03 -
  • Toast your croissant pieces in a 275°F oven for 5 minutes before assembling if they're still soft—this guarantees they'll stay textured instead of turning into mush.
  • Whisk your custard mixture by hand rather than using a blender because you want smooth, not aerated, which can create weird bubbles in the baked pudding.
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