Chocolate Croissant Bread Pudding (Printable Format)

Buttery croissants and rich chocolate baked in creamy custard create a warm and indulgent brunch dish.

# What's Needed:

→ 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

# How To Make It:

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 the custard mixture evenly over the croissants, pressing gently to ensure all pieces are moistened. Let stand for 10 minutes to allow the croissants to absorb the custard.
05 - Bake for 35 to 40 minutes, or until the custard is set and the top is golden brown.
06 - Remove from the 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.

# Expert Advice:

01 -
  • It transforms day-old croissants into something that tastes even better than the original pastry, which feels like culinary magic.
  • The chocolate melts into ribbons throughout, creating surprise pockets of richness that make each spoonful feel decadent without requiring fancy technique.
  • You can have it ready to bake in under 20 minutes, leaving you time for coffee while it cooks.
02 -
  • Day-old croissants are non-negotiable, not because I'm being precious, but because they soak up custard instead of dissolving into mush like fresh ones do, learned this the hard way the first time I tried this.
  • If you only have fresh croissants, pop them in a 300°F oven for 5 minutes to dry them out slightly before assembling, which I discovered saves breakfast plans from disaster.
03 -
  • If your custard looks too thick before pouring, it means your eggs were cold, so whisk the mixture over a bowl of warm water for a minute to loosen it up without cooking the eggs.
  • The golden top that develops in the oven is where the best texture lives, so don't cover the dish with foil unless the top starts burning, which rarely happens at this temperature.
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