Chocolate Croissant Bread Pudding

My mom called mid-morning on a Saturday, asking if I could salvage three croissants that had been sitting on her counter since Friday. I'd never made bread pudding before, but I had eggs, cream, and chocolate on hand, so I decided to experiment. What emerged from the oven forty minutes later was pure comfort: buttery, custard-soaked croissant pieces studded with melting chocolate, somehow both elegant and deeply satisfying. It's become my go-to when I want to impress without spending hours in the kitchen.

The first time I made this for actual people was a holiday morning when my in-laws were visiting. I was nervous about the timing, but I prepped everything the night before, popped it in the oven while we were opening gifts, and pulled out something that looked restaurant-quality. My sister-in-law asked for the recipe before dessert was even finished, and that's when I knew I'd stumbled onto something special.

Ingredients

• Day-old croissants (6 large, cut into 2-inch pieces): Stale croissants work better than fresh ones because they're more porous and soak up the custard without falling apart; if you only have fresh croissants, bake them for a few minutes first to dry them out slightly.
• Semisweet or dark chocolate (1 cup chopped): The chocolate melts into the custard and settles into pockets throughout the dish; I prefer a mix of both types for complexity, but use whatever you have.
• Whole milk (2 cups): This creates the base of your custard; don't skip it for skim milk or the pudding won't have enough richness.
• Heavy cream (1 cup): This is what makes the custard creamy and luxurious; it's worth using the real thing.
• Large eggs (4): Eggs are your binder and give the pudding its custard texture; make sure they're room temperature so they blend smoothly.
• Granulated sugar (1/2 cup): This sweetens the custard and helps it set properly.
• Vanilla extract (1 tsp): A small amount adds warmth and depth without overpowering the chocolate and butter.
• Kosher salt (1/4 tsp): Salt amplifies the chocolate flavor and balances the sweetness; it's a small amount but don't leave it out.

Instructions

Heat your oven and prepare the dish:

Set the oven to 350°F and butter a 9x13-inch baking dish generously so nothing sticks. This matters more than you'd think because croissants are delicate and you want them to slide out easily.

Build the bread and chocolate layer:

Spread the croissant pieces evenly across the bottom of your dish, then scatter chocolate chips throughout and between the pieces. It looks like you're being generous with the chocolate, and you are, which is exactly right.

Mix your custard:

Whisk milk, cream, eggs, sugar, vanilla, and salt together in a large bowl until the mixture is smooth and the sugar is fully dissolved. Take a moment to smell it—that's when you know it's going to be good.

Soak the croissants:

Pour the custard slowly over the croissants, pressing gently with a spoon so everything gets moistened evenly. Let it sit for 10 minutes so the bread has time to absorb the custard; this step prevents a dry center.

Bake until golden:

Slide the dish into the oven for 35 to 40 minutes, watching for the top to turn golden and the custard to set slightly in the center. A small jiggle in the very middle is okay; it'll keep cooking as it cools.

Cool and serve:

Let it rest for 10 minutes out of the oven so it sets properly and becomes easier to portion. Dust with powdered sugar and serve warm with berries or whipped cream if you'd like.

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There was a quiet moment during that holiday brunch when everyone was just eating, not talking, completely focused on their plates. That's when I understood why people love serving food that brings that kind of peace to a table. This dish does that—it tastes like care and butter and chocolate, and somehow those things matter more than you'd expect on an ordinary morning.

Flavor Variations You Can Explore

The beauty of this dish is how flexible it is once you understand the basic technique. I've added a tablespoon of finely grated orange zest to the custard mixture, which brightens everything without making it taste citrusy; a splash of orange liqueur works too if you have it on hand. One time I stirred in a teaspoon of instant espresso powder, which deepened the chocolate flavor so subtly that nobody could identify what made it taste so rich. Even a pinch of cinnamon or a whisper of almond extract can shift the whole mood of the dish.

Make-Ahead and Storage Secrets

You can assemble this entirely the night before, cover it with plastic wrap, and pop it straight into the oven the next morning—no thawing, no adjustments needed. The croissants actually absorb custard better when they've had time to sit overnight, so this is genuinely a smart move rather than just a convenience. Leftovers reheat beautifully in a 300°F oven for about 10 minutes; the custard stays creamy and the chocolate stays melted.

Serving Suggestions and Timing

This is the kind of dish that feels elegant whether you're serving it to guests or eating it quietly in your pajamas. The 20 minutes of prep happens the day before, and the 40 minutes of baking means it's hot and ready right when you want to sit down. Powdered sugar, fresh berries, whipped cream, and a hot cup of coffee turn this into something that tastes like a special occasion, even when it's just a Tuesday.

• If you're cooking for a crowd, this recipe doubles easily in a larger baking dish, though you may need to add 5 to 10 minutes to the baking time.
• Serve it straight from the oven while the chocolate is still gooey and the custard is warm—cold leftovers are fine, but warm is where the magic lives.
• The whole dish can be made four days ahead and reheated gently, making it perfect for holiday mornings when you want to relax instead of rushing through the kitchen.

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This recipe proved to me that the best dishes are often the ones born from accidents or improvisation, and that feeding people something delicious is sometimes the kindest thing you can do without saying a word. Every time I make it, I remember that Saturday morning phone call, and I'm grateful for stale croissants and a willingness to try something new.

Recipe FAQs

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

Yes, fresh croissants can be used but slightly toasting them helps achieve a better texture by reducing moisture for optimal custard absorption.

→ What type of chocolate works best?

Semisweet or dark chocolate chips provide a balanced sweetness and rich flavor that melts beautifully throughout the custard.

→ How long should the custard soak the croissants?

Letting the croissants soak for about 10 minutes ensures the custard penetrates well, resulting in a creamy interior while keeping some texture.

→ Can this be prepared in advance?

Yes, assemble the dish and refrigerate it before baking. Bring it to room temperature before placing it in the oven for even cooking.

→ What are some recommended toppings?

Powdered sugar, fresh berries, or a dollop of whipped cream complement the custard’s richness and add freshness.