Chocolate Croissant Bread Pudding

My neighbor knocked on my door one Saturday morning holding a bag of day-old croissants from the bakery down the street, asking if I wanted them before they went stale. I'd never thought twice about croissants past their first day, but something clicked—what if I soaked them in custard and baked them? That afternoon, my kitchen smelled like caramelized butter and melting chocolate, and suddenly I'd stumbled onto something that felt both indulgent and effortless. This chocolate croissant bread pudding became my answer to anyone asking what to bring to brunch.

I made this for my sister's birthday brunch last spring, and watching everyone's faces when they tasted it—that golden top cracking slightly as they cut into it, the chocolate still warm inside—made me realize food isn't just about hunger. It's about the small luxury of being fed something that took thought.

Ingredients

• 6 large croissants (preferably day-old), cut into 2-inch pieces: Day-old croissants are your secret weapon here because they've lost some moisture and soak up the custard without turning mushy.
• 1 cup (170 g) semisweet chocolate chips or chopped dark chocolate: Use chocolate you actually enjoy eating, not just cooking chocolate, because you'll taste the difference in every bite.
• 2 cups (480 ml) whole milk: The base of your custard, so don't skimp on quality milk if you have access to it.
• 1 cup (240 ml) heavy cream: This is what makes the custard rich and silky instead of thin and watery.
• 4 large eggs: These bind everything together and give the pudding its tender set texture.
• 1/2 cup (100 g) granulated sugar: Sweetness, obviously, but this also helps the custard set properly as it bakes.
• 1 tsp vanilla extract: A small amount that makes people wonder what the secret ingredient is.
• 1/4 tsp kosher salt: This sounds minor, but it balances the sweetness and makes the chocolate taste deeper.

Instructions

Heat your oven and prepare the dish:

Set your oven to 350°F and butter a 9x13-inch baking dish thoroughly—you don't want pieces sticking to the bottom.

Layer croissants and chocolate:

Scatter the croissant pieces into the dish, then distribute chocolate chips throughout like you're hiding little treasures. Don't be shy with it.

Whisk the custard:

Combine milk, cream, eggs, sugar, vanilla, and salt in a bowl, whisking until it's smooth and the sugar has mostly dissolved. You should hear the whisk hitting the bowl and the mixture should be pale and slightly thickened.

Pour and soak:

Pour the custard evenly over the croissants, then gently press the pieces down with the back of a spoon so they're all submerged. Let everything sit for 10 minutes while the croissants drink in all that custard.

Bake until golden:

Slide into the oven for 35 to 40 minutes—you'll know it's done when the top is golden brown and the center is set but still has a tiny bit of jiggle if you shake the pan gently. The edges will smell incredible.

Cool and finish:

Let it rest for 10 minutes so the custard firms up slightly and it becomes much easier to serve cleanly. Dust with powdered sugar, top with fresh berries or whipped cream if you're feeling fancy.

Save

My friend texted me a photo of this baked in her own kitchen months later, saying it was now her go-to when she wanted to impress someone without the stress. That's when I knew this recipe had stopped being mine and became something that belonged to everyone brave enough to try it.

The Croissant Question

Fresh croissants from that morning's bake are tempting, but resist. They're too soft and delicate, designed to be eaten warm with butter and coffee, not soaked in liquid and baked again. If fresh is all you have, pop them in a 300°F oven for 5 to 8 minutes to dry them out slightly and firm up their structure. This simple step prevents disappointment and soggy edges.

Chocolate Choices and Flavor Variations

I've made this with milk chocolate when I wanted something sweeter and approachable, dark chocolate when I was feeling sophisticated, and even a mix of both. Your chocolate choice shapes the entire personality of this dish. Some mornings I stir in a tablespoon of orange zest or a splash of Grand Marnier into the custard—it transforms the flavor into something unexpected and elegant without being fussy.

Serving and Storage Wisdom

This is best served warm when the custard is still creamy and the chocolate has that slight melt to it, but it's also forgiving if your timing isn't perfect. Leftovers last about three days in the refrigerator and actually taste better on day two when flavors have settled and deepened. Gently reheat in a 300°F oven for about 12 minutes to bring it back to that just-baked tenderness.

• Prepare this the night before through the soaking step, then bake it the next morning for fresh-from-the-oven magic without early morning stress.
• If you're feeding a crowd, this recipe doubles beautifully in a large rectangular baking dish, though you may need to add 5 to 10 minutes to the baking time.
• The powdered sugar dust is optional but highly recommended because it looks beautiful and adds a delicate sweetness on top.

Save

This recipe reminds me that the best food doesn't require complicated techniques or hard-to-find ingredients—sometimes it's just about treating ordinary things with a little extra care. Make it for people you actually want to cook for.

Recipe Questions & Answers

→ Can I use fresh croissants instead of day-old ones?

Fresh croissants can be used but should be lightly toasted or dried to better absorb the custard without becoming too soggy.

→ What type of chocolate works best for this dish?

Semisweet chocolate chips or chopped dark chocolate provide a balanced sweetness and rich flavor to complement the buttery croissants.

→ Is it possible to add fruit to this dish?

Yes, fresh berries served on top add a bright contrast to the creamy custard and chocolate flavors.

→ How long should the custard soak into the croissants?

Allow the croissant pieces to rest in the custard for about 10 minutes so they fully absorb the mixture for a moist interior.

→ Can I prepare this ahead of time?

You can assemble the dish in advance, refrigerate it, and bake it when ready to serve, ensuring freshness and convenience.