Chocolate Croissant Bread Pudding (Printable)

Buttery croissants and rich chocolate baked in creamy custard, perfect for a cozy morning treat.

# What You'll Need:

→ Breads & Chocolates

01 - 6 large croissants, day-old preferred, 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 Steps:

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

01 -
  • It transforms stale croissants into something more luxurious than the original, turning what might've been thrown away into gold.
  • The whole thing comes together in under an hour, but tastes like you spent your morning fussing over it.
  • Chocolate and cream custard means even people who claim they don't like bread pudding will ask for seconds.
02 -
  • Day-old croissants are non-negotiable—fresh ones will fall apart into mush because they haven't had time to firm up and won't hold their shape when saturated.
  • That 10-minute soak before baking is essential and not just busy work; it's the difference between some bites being dry and every bite tasting like it was meant to be this way.
03 -
  • Use a spatula to serve rather than a spoon—it keeps pieces intact and makes plating look intentional instead of haphazard.
  • Room temperature custard mixture pours more evenly than cold, so let your whisked mixture sit for a few minutes before pouring over the croissants.
Go Back