Chocolate croissant bread pudding combines buttery pastry pieces, chocolate chips, and a vanilla custard. Bake one dish for a holiday brunch or a warm Thanksgiving dessert.
Press the croissant pieces gently into the custard and let them soak before baking; dry pieces on top can brown too quickly.
Chocolate Croissant Bread Pudding
- Total Time: 80 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Chocolate croissant bread pudding combines buttery pastry pieces, chocolate chips, and a vanilla custard.
Ingredients
- 6 large croissants (preferably day-old, cut into chunks)
- 1 cup semi-sweet chocolate chips
- 4 large eggs
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon (optional)
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cut the croissants into bite-sized chunks and place them in the prepared baking dish. Sprinkle the chocolate chips evenly over the croissant pieces.
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt until well combined.
- Pour the custard mixture over the croissant chunks, ensuring they are all soaked. Gently press down the croissants to help them absorb the custard.
- Allow the mixture to sit for about 15 minutes to soak up the custard before baking.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Remove the chocolate croissant bread pudding from the oven and let cool for a few minutes.
- If desired, dust the top with powdered sugar before serving. Serve warm, either plain or with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Notes
Refrigerate cooled leftovers within two hours and use within 3-4 days. Reheat a covered portion until hot throughout.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: Not specified
- Fat: 22g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: Not specified
Keywords: chocolate croissant bread pudding
Why This Recipe Works
- Day-old croissants keep their shape while soaking.
- Chocolate chips create pockets of melted chocolate.
- The custard brings the pieces together in one dish.
Preparation Notes
Arrange the croissants evenly in the 9-by-13-inch dish. Check the center within the 45-50-minute baking window rather than judging doneness by the browned surface alone.
Variations and Serving Ideas
Use the optional cinnamon and powdered sugar from the recipe card. A small scoop of vanilla ice cream is another listed serving choice.
For your holiday menu, consider Banana Bread Pudding.
Storage and Reheating
Refrigerate cooled leftovers within two hours and use within 3-4 days. Reheat a covered portion until hot throughout.
Frequently Asked Questions
Should the croissants be fresh?
Day-old croissants are preferred because they soak up the custard without breaking apart as easily.
Can I skip cinnamon?
Yes. Cinnamon is optional in this recipe.
What pan do I need?
Use a greased 9-by-13-inch baking dish.
When should I serve it?
Let it cool for a few minutes after baking, then serve warm.
More Recipes to Try
Recipe references
The recipe card above records the ingredient quantities and complete method.
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
