Chocolate Croissant Bread Pudding (Print Version)

Buttery croissants paired with rich chocolate and creamy custard for a cozy brunch dish.

# 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 Steps:

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 35-40 minutes, or until custard is set and the top is golden brown.
06 - Remove from oven and let cool for 10 minutes. Dust with powdered sugar and serve warm with fresh berries or whipped cream if desired.

# Expert Tips:

01 -
  • It transforms stale croissants into something so luxurious that guests think you spent all morning in the kitchen.
  • The chocolate melts into the custard in these perfect little pockets that catch you by surprise with every bite.
  • You can have it ready before your first cup of coffee is even warm.
02 -
  • If your custard looks curdled or grainy, your eggs were too cold or you whisked too fast—next time bring everything to room temperature and whisk gently until combined.
  • The pudding will continue cooking slightly as it cools, so remove it from the oven when the center still trembles a tiny bit; overcooked bread pudding turns rubbery and sad.
03 -
  • Room temperature eggs blend into custard smoothly and evenly, avoiding little cooked scrambled bits.
  • If you want maximum decadence, use half-and-half instead of milk for an even richer custard that feels almost luxurious on the tongue.
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