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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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