Chocolate Croissant Bread Pudding (Printable)

Buttery croissants and rich chocolate baked with a creamy custard for a cozy brunch classic.

# What You'll Need:

→ Breads & Chocolates

01 - 6 large day-old croissants, 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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Arrange croissant pieces evenly in prepared baking dish. Sprinkle chocolate chips or chopped chocolate over and between 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 custard.
05 - Bake for 35 to 40 minutes, until custard is set and top is golden brown.
06 - Remove from oven and let cool for 10 minutes.
07 - Dust with powdered sugar and serve warm with fresh berries or whipped cream as desired.

# Expert Tips:

01 -
  • Uses day-old croissants, making it a brilliant way to repurpose leftover pastries
  • Simple enough for beginner bakers but impressive enough for special occasions
  • Combines the luxury of croissants with the comfort of traditional bread pudding
  • Rich chocolate and creamy custard create an irresistible flavor combination
  • Perfect for both leisurely weekend brunches and elegant desserts
02 -
  • Make sure your baking dish is well-greased to prevent sticking and ensure easy serving
  • Don't overbake—the custard should be just set with a slight jiggle in the center when you remove it from the oven
  • Let the pudding rest for 10 minutes after baking; this allows the custard to firm up slightly and makes serving cleaner
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in a 300°F oven until warmed through
  • For the richest flavor, use high-quality chocolate and real vanilla extract rather than imitation
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