Chocolate Croissant Bread Pudding (Printable Version)

Buttery croissants baked with chocolate and creamy custard for a cozy, indulgent brunch treat.

# What You'll Need:

→ 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 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 Tips:

01 -
  • Transforms yesterday's croissants into something that tastes even better than the original pastry.
  • Looks fancy enough for brunch guests but honestly, it's so forgiving that even a tired Sunday morning won't derail it.
  • The chocolate melts right into the custard, creating pockets of richness that feel indulgent without being heavy.
02 -
  • Day-old croissants are truly better here—they have lost enough moisture that they soak up custard without dissolving into mush, whereas fresh croissants sometimes turn mushy in the middle.
  • Don't skip the 10-minute soak time after pouring the custard; it's the difference between a properly integrated dish and croissants that slide around in liquid.
03 -
  • Use croissants that have been sitting out for at least a day; they're drier and won't turn into mush the way fresh ones do, even though fresh croissants feel like a better ingredient until you actually cook with them.
  • If your custard looks slightly lumpy after whisking, pour it through a fine-mesh strainer before pouring it over the croissants—it takes 30 seconds and makes the texture silky.
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