Chocolate Croissant Bread Pudding

There's something magical about transforming buttery, flaky croissants into a warm, decadent dessert that bridges the gap between breakfast and indulgence. This Chocolate Croissant Bread Pudding takes the beloved French pastry and elevates it into a luxurious brunch centerpiece, where layers of tender croissant pieces meld with a silky custard and pools of melted chocolate. It's the kind of dish that turns an ordinary morning into a special occasion, filling your kitchen with the irresistible aroma of vanilla and chocolate as it bakes to golden perfection.

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The beauty of this French-American fusion lies in its simplicity. Unlike traditional bread puddings that require stale bread, this recipe celebrates the croissant's inherent butteriness and delicate layers. As the custard soaks into every flaky crevice, the croissants soften just enough while maintaining their signature texture. The chocolate—whether you choose semisweet chips or chopped dark chocolate—melts into pockets of gooey richness throughout the dish, creating delightful surprises in every spoonful.

Ingredients

• Breads & Chocolates: 6 large croissants (preferably day-old), cut into 2-inch pieces; 1 cup (170 g) semisweet chocolate chips or chopped dark chocolate
• Custard Mixture: 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 4 large eggs; 1/2 cup (100 g) granulated sugar; 1 tsp vanilla extract; 1/4 tsp kosher salt
• Toppings (optional): Powdered sugar, for dusting; Fresh berries, for serving; Whipped cream, for serving

Instructions

Step 1: Prepare the baking dish

Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.

Step 2: Layer the croissants and chocolate

Arrange the croissant pieces evenly in the prepared baking dish. Sprinkle chocolate chips or chopped chocolate over and between the croissant pieces.

Step 3: Make the custard

In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until well combined.

Step 4: Combine and soak

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.

Step 5: Bake

Bake for 35–40 minutes, or until the custard is set and the top is golden brown.

Step 6: Cool and serve

Remove from the oven and let cool for 10 minutes before serving.

Step 7: Garnish

Dust with powdered sugar and serve warm with fresh berries or whipped cream, if desired.

Zusatztipps für die Zubereitung

For best results, use croissants that are at least one day old, as they'll absorb the custard more effectively without becoming too soggy. If you only have fresh croissants, simply spread the pieces on a baking sheet and toast them in a 300°F oven for 5-7 minutes to dry them out slightly. When pouring the custard, make sure to press down gently on the croissant pieces so they're fully submerged—this ensures even soaking and prevents dry spots. The 10-minute resting period before baking is crucial; it allows the custard to penetrate deep into the layers of the pastry. You'll know the bread pudding is done when the center is set but still has a slight jiggle, and the top has turned a beautiful golden brown.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your taste preferences and what you have on hand. For a citrus twist, add a tablespoon of orange zest or a splash of orange liqueur to the custard mixture—the bright notes complement the rich chocolate beautifully. You can also experiment with different types of chocolate: white chocolate creates a sweeter, more delicate version, while dark chocolate (70% cacao or higher) offers a more sophisticated, less sweet option. For a nutty variation, sprinkle toasted hazelnuts or sliced almonds between the croissant layers. If you want to make individual servings, divide the mixture among greased ramekins and reduce the baking time to 25-30 minutes.

Serviervorschläge

This Chocolate Croissant Bread Pudding shines as a show-stopping brunch dish, but it's equally at home as a comforting dessert. Serve it warm, dusted generously with powdered sugar, and accompanied by fresh berries—raspberries and strawberries add a tart contrast that balances the richness. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream makes it even more indulgent. For an elegant presentation, drizzle individual portions with warm chocolate sauce or caramel. Pair it with freshly brewed coffee or espresso for brunch, or with dessert wine or Irish coffee for an after-dinner treat. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 325°F oven until warmed through.

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Whether you're hosting a leisurely weekend brunch or looking for a dessert that feels both homey and impressive, this Chocolate Croissant Bread Pudding delivers on every level. It's proof that the best recipes often come from taking humble ingredients—in this case, day-old croissants—and transforming them into something extraordinary. The combination of buttery pastry, silky custard, and melted chocolate creates a harmony of textures and flavors that's simply irresistible. Make it once, and it's sure to become a beloved staple in your recipe collection.

Recipe Questions

→ Can I use fresh croissants for this dish?

Yes, fresh croissants can be used, but slightly toasting them before soaking helps achieve the best texture by reducing excess moisture.

→ What type of chocolate works best?

Semisweet chocolate chips or chopped dark chocolate provide the perfect balance of sweetness and richness for this preparation.

→ How long should the custard soak into the croissants?

Allow the croissants to soak for about 10 minutes to fully absorb the custard without becoming overly soggy.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and refrigerate before baking, then bake fresh when ready to serve.

→ What toppings complement this dish best?

Light dustings of powdered sugar, fresh berries, or a dollop of whipped cream enhance its flavors beautifully.