Chocolate Croissant Bread Pudding Recipe

Introduction

This Chocolate Croissant Bread Pudding is a decadent twist on a classic comfort dessert. Using day-old croissants and rich chocolate chips soaked in a creamy custard, it’s perfectly crispy on the outside and irresistibly soft inside.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking.
2. Step 2: Cut the croissants into bite-sized chunks and evenly spread them in the prepared baking dish. Sprinkle the chocolate chips over the croissant pieces.
3. Step 3: In a large bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, cinnamon if using, and a pinch of salt until smooth. Pour this custard mixture evenly over the croissants. Gently press down to help soak them fully.
4. Step 4: Let the mixture sit for about 15 minutes to allow the croissants to absorb the custard. Then bake for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.
5. Step 5: Remove from the oven and let cool for a few minutes. Dust with powdered sugar if desired, and serve warm. For extra indulgence, add a scoop of vanilla ice cream or whipped cream.

Tips & Variations

• Using day-old croissants helps them soak up the custard better without becoming too mushy.
• Swap semi-sweet chocolate chips for dark or white chocolate based on your preference.
• Add chopped nuts like pecans or walnuts for extra crunch.
• For a boozy touch, add 1-2 tablespoons of your favorite liqueur to the custard mix.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or in a 350°F oven for about 10-15 minutes. It’s best enjoyed fresh but still delicious when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants?

Yes, you can use brioche or challah bread as alternatives. Just make sure the bread is slightly stale to absorb the custard well without becoming soggy.

How do I know when the bread pudding is fully cooked?

It’s done when the top is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs. The custard should be set but still soft.

Chocolate Croissant Bread Pudding Recipe

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★★★★★

4.9 from 93 reviews

This decadent Chocolate Croissant Bread Pudding blends buttery croissants with rich semi-sweet chocolate chips soaked in a creamy custard, baked until golden and custardy. Perfect for a comforting dessert or an indulgent brunch, it offers a luscious combination of crispy edges and gooey centers with a hint of cinnamon and vanilla.

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

Ingredients

Scale 1x2x3x

Base Ingredients

• 6 large croissants (preferably day-old, cut into chunks)
• 1 cup semi-sweet chocolate chips

Custard Mixture

• 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

Finishing

• Powdered sugar (for dusting, optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
2. Prepare the Croissants: Cut the croissants into bite-sized chunks and evenly distribute them in the prepared baking dish. Sprinkle the semi-sweet chocolate chips over the croissant pieces to ensure every bite has melty chocolate goodness.
3. Make the Custard Mixture: 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 the mixture is smooth and well combined. Pour this custard evenly over the croissant chunks, making sure they are fully soaked. Gently press down the croissants to help them absorb the custard fully.
4. Let Sit: Allow the croissant and custard mixture to sit for about 15 minutes. This soaking time helps the croissants absorb the custard thoroughly, creating a rich and moist texture throughout.
5. Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes. The top should turn a lovely golden brown. To test doneness, insert a knife into the center; it should come out clean, indicating the custard is set.
6. Serve: Remove the bread pudding from the oven and let it cool slightly for a few minutes. If desired, dust the top with powdered sugar for an elegant finish. Serve warm and enjoy on its own or with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Notes

• Day-old croissants work best as they absorb the custard better without becoming mushy.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
• Ground cinnamon is optional but adds a lovely warm spice note.
• For a dairy-free version, try coconut cream and a plant-based milk, though texture and flavor will vary slightly.
• Allow the pudding to cool slightly before dusting with powdered sugar to prevent it from melting immediately.
• Leftovers can be refrigerated and gently reheated; texture is best enjoyed fresh.

Keywords: Chocolate Croissant Bread Pudding, Bread Pudding, Chocolate Dessert, Breakfast Dessert, Comfort Food, Chocolate Custard Bake