Chocolate Croissant Bread Pudding (Printer View)

Buttery croissants infused with chocolate and baked in a creamy custard for a rich, warm morning treat.

# Components:

→ 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

# Method:

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 the 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 soak up 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. Dust with powdered sugar and serve warm with fresh berries or whipped cream if desired.

# Expert Advice:

01 -
  • It tastes like a French bakery decided to hug you from the inside, and it comes together faster than you'd expect from something this luxurious.
  • Day-old croissants finally have their moment to shine, transforming into something softer and more decadent than they ever were fresh.
  • The chocolate melts unevenly in the best way possible, creating pockets of richness that feel like little surprises with every spoonful.
02 -
  • The 10-minute soak after pouring the custard is non-negotiable because those croissants need time to absorb the mixture, and rushing this step results in dry bread instead of tender pudding.
  • Fresh croissants will collapse and become mushy, so always use day-old ones or give fresh ones a brief time in the oven to firm up their structure.
03 -
  • If your custard seems too thick to pour, give it a gentle whisk to loosen it, and remember that it will continue to set as it bakes, so don't worry if it seems slightly loose when you pour it.
  • The golden brown top is your signal that the pudding is done; overbaking creates a rubbery texture, so pull it out the moment the edges are set and the center still has just a hint of movement.
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