Chocolate Croissant Bread Pudding Recipe

Introduction

Chocolate Croissant Bread Pudding is a decadent twist on a classic comfort dessert, combining flaky croissants with rich chocolate and a creamy custard. Perfect for using up day-old pastries, this recipe results in a warm, indulgent treat that’s sure to impress.

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) and grease a 9×13 inch baking dish.
2. Step 2: Cut the croissants into bite-sized chunks and place them evenly in the prepared dish. Sprinkle the chocolate chips over the croissants.
3. Step 3: In a large bowl, whisk together the eggs, heavy cream, whole milk, sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt until smooth. Pour this custard mixture evenly over the croissants, pressing gently to help them soak up the liquid.
4. Step 4: Let the mixture sit for about 15 minutes to allow the croissants to absorb the custard fully.
5. Step 5: Bake for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.
6. Step 6: Remove from the oven and let cool slightly. Dust with powdered sugar if desired before serving. Enjoy warm on its own or with vanilla ice cream or whipped cream.

Tips & Variations

• Use day-old croissants for best texture, as fresher ones can get too soggy.
• Add chopped nuts like pecans or walnuts for extra crunch.
• Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.
• For a boozy twist, drizzle a tablespoon of rum or bourbon into the custard mixture.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F (160°C) until heated through. The pudding may firm up when chilled, so warming it enhances the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of croissants?

Yes, brioche, challah, or sturdy white bread can work well, but croissants add a unique flaky richness that’s special for this recipe.

Do I need to soak the bread pudding before baking?

Yes, letting it rest for about 15 minutes helps the croissants absorb the custard, resulting in a moist and creamy final dish.

Chocolate Croissant Bread Pudding Recipe

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★★★★★

4.7 from 103 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This decadent Chocolate Croissant Bread Pudding combines buttery croissants with rich semi-sweet chocolate chips soaked in a creamy, cinnamon-infused custard. Baked to golden perfection, it’s a warm, comforting dessert perfect for any occasion, easily elevated with a dusting of powdered sugar or a scoop of vanilla ice cream.

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Ingredients

Scale 1x2x3x

Base

• 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

For Serving

• Powdered sugar (for dusting, optional)

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Instructions

1. 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 during baking.
2. Prepare the Croissants: Cut the croissants into bite-sized chunks and evenly distribute them in the greased baking dish. Sprinkle the semi-sweet chocolate chips evenly over the croissant pieces to embed chocolate pockets throughout.
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 homogeneous. Pour this custard evenly over the croissant chunks, pressing gently to help the croissants soak up the custard fully.
4. Let It Soak: Allow the croissant and custard mixture to rest at room temperature for about 15 minutes so the bread absorbs the liquid, ensuring a moist and tender pudding.
5. Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean, indicating it’s fully cooked through.
6. Cool and Serve: Remove from the oven and let the bread pudding cool slightly for a few minutes. If desired, dust with powdered sugar before serving. For an extra indulgent treat, serve warm with vanilla ice cream or whipped cream.

Notes

• Day-old croissants absorb the custard better, resulting in a richer texture.
• Ground cinnamon is optional but adds a warm, cozy flavor that complements the chocolate.
• For a dairy-free alternative, substitute heavy cream and milk with coconut milk or another plant-based milk, though texture may vary.
• Allowing the mixture to soak before baking ensures the croissants become perfectly custardy and moist.
• Serving with vanilla ice cream or whipped cream enhances the dessert experience.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-American

Keywords: chocolate croissant bread pudding, croissant dessert, baked bread pudding, chocolate chip dessert, custard bread pudding, easy dessert recipe