Chocolate Croissant Bread Pudding: Decadence Made Easy
Hey there, my fellow flavor adventurers! 👋 Emily Walker here, apron dusted with cocoa powder and heart full of buttery joy. If you’ve ever stared sadly at stale croissants wondering, “What now?” – oh honey, we’re about to become best friends. Today’s magic trick? Transforming those golden beauties into **Chocolate Croissant Bread Pudding**: a custardy, chocolate-stuffed hug in a baking dish. Imagine the flaky layers of croissants drinking up rich vanilla custard, pockets of melted chocolate oozing like edible treasure, and that crispy-golden top crackling under your spoon. It’s rebellion against boring desserts – equally at home on a brunch table or as a midnight snack (no judgment here!). Best part? It’s so easy, you’ll be high-fiving yourself. Ready to turn “day-old” into “day-MADE”? Let’s get buttery!
My Croissant Epiphany
Picture this: Paris, 2016. Rainy morning, chilly fingers wrapped around a warm café au lait. I ducked into this tiny patisserie near Montmartre, and there it was – a bread pudding made with croissants, glistening with dark chocolate. One bite and I swear angels sang. But here’s the messy truth: I tried recreating it back home and BURNED it. Twice. My kitchen smelled like a chocolate crime scene! Why? I used fresh croissants (rookie mistake – they turned to mush). That “fail” became my obsession. After testing batches with my grandma’s old mixing bowl (and texting my pastry-chef friend way too many SOS messages), I cracked it: day-old croissants are the heroes. They’re sturdy enough to soak up custard without collapsing, yet still melt-in-your-mouth tender. Now, every time I bake this, I laugh remembering that smoky Parisian do-over. Sometimes the best recipes rise from the ashes!
Chocolate Croissant Bread Pudding
Ingredients (Serves 6–8)
- 5 large croissants (day-old!) – Cut into 1-inch chunks. Why stale? Fresh croissants turn gummy! No day-olds? Lay fresh ones out overnight or toast lightly at 300°F for 5 mins.
- 1 cup semi-sweet chocolate chips – Chef’s secret: Chop a dark chocolate bar for melty pockets instead of uniform chips. Feeling fancy? Add 2 tbsp espresso powder for mocha vibes!
- 2 cups whole milk – Non-dairy? Swap equal parts coconut milk or oat milk – it’ll still be luscious!
- 4 large eggs – Room temp blends smoother. Forgot to thaw? Submerge in warm water for 5 mins.
- ½ cup granulated sugar – Reduce to ⅓ cup if using milk chocolate chips. Maple syrup works too!
- 1 tsp vanilla extract – Or scrape a vanilla bean for ✨ luxury points ✨
- ¼ tsp salt – Balances the sweet – don’t skip!
- Optional Toppings: Powdered sugar (dust it like snow!), fresh berries (tangy contrast), or whipped cream (clouds of joy).
→ Pro Insight: This isn’t a science lab! Swirled-in Nutella? Crumbled bacon on top? Your kitchen, your rules.
Step-by-Step Instructions
- Preheat & Prep: Crank that oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray – get those sides coated! → Hack: Use the butter wrapper for greasing – zero waste!
- Croissant Chaos: Tear croissants into craggy 1-inch pieces (rustic = more nooks for custard!). Spread evenly in the dish. Scatter chocolate chips like confetti. → Tip: Press some chips INTO the croissants – surprise molten centers await!
- Custard Time: In a large bowl, whisk eggs until yolks and whites are BFFs. Add milk, sugar, vanilla, and salt. Whisk until sugar dissolves (about 1 minute). → Chef’s Test: Dip a finger in – no gritty sugar? Perfect!
- Soak It Up: Slowly pour custard over croissants. Gently press down with a spatula – ensure every piece is dunked! Let it sit 10-15 mins. → Critical Step: This lets croissants drink custard deeply. Set a timer!
- Bake to Glory: Bake 35-40 mins until the top is golden-brown and the center jiggles SLIGHTLY (like a firm cheesecake). → Avoid Overbaking: Pull at 35 mins – carryover heat will set it further.
- Cool & Charm: Let it rest 10 mins (custard firms up!). Dust with powdered sugar using a sieve. Serve warm! → Pro Move: Add toppings JUST before serving to keep things crisp.
Serving Suggestions
Slide that spoon through the crisp top and watch chocolate lava flow! For brunch, plate squares with fresh strawberries and mint. Dessert? Go indulgent: top with vanilla ice cream and a drizzle of salted caramel. Coffee pairing? A bold espresso cuts the richness. Bonus points: Serve in mini mason jars for a picnic!
Recipe Variations
- Nutty Bliss: Add ½ cup toasted pecans or almonds to the custard.
- Tropical Twist: Swap chocolate chips for white chocolate + ⅓ cup shredded coconut.
- Boozy Upgrade: Soak croissants in custard spiked with 2 tbsp bourbon or Grand Marnier.
- Gluten-Free: Use GF croissants and ensure chocolate is GF.
- Savory-Sweet: Sprinkle with flaky sea salt before baking.
Chef’s Notes
This recipe evolved from my “Great Parisian Burn” disaster! Originally, I used brioche, but croissants’ buttery layers create heavenly texture. My husband now demands it weekly – he even “helps” by “testing” chocolate chips straight from the bag. 🥸 Fun fact: Leftovers (ha!) reheat beautifully: 30 secs in the microwave or 10 mins covered in a 325°F oven. It’s even better day two as flavors marry! If your pudding sinks slightly, you’re family – mine does too sometimes. It just means extra custardy goodness!
FAQs and Troubleshooting
Q: Can I make this ahead?
A: Absolutely! Assemble (unbaked) and refrigerate overnight. Add 5-10 mins bake time if chilled.
Q: Why is my pudding soggy?
A: Likely culprit: fresh croissants or insufficient soaking time. Stale croissants + 15 min soak = perfection!
Q: Can I freeze it?
A: Yes! Bake, cool completely, wrap tightly. Reheat at 350°F for 20-25 mins.
Q: No whole milk? Help!
A: Mix 1 cup half-and-half + 1 cup 2% milk. Or use full-fat coconut milk for dairy-free richness.
Chocolate Croissant Bread Pudding
- Total Time: 55 minutes
- Yield: 6 - 8 1x
Description
Buttery croissants meet melty chocolate in this decadent twist on a classic bread pudding. It’s rich, custardy, and just the right amount of sweet—perfect for brunch, dessert, or whenever your sweet tooth calls. Day-old croissants? More like day-made.
Ingredients
5 large croissants (preferably day-old), cut into 1-inch pieces
1 cup semi-sweet chocolate chips
2 cups whole milk
4 large eggs
½ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
Optional Toppings:
Powdered sugar, for dusting
Fresh berries or whipped cream
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread croissant pieces evenly in the dish. Sprinkle chocolate chips on top.
In a bowl, whisk together milk, eggs, sugar, vanilla, and salt. Pour mixture evenly over croissants. Press lightly to submerge.
Let sit 10–15 minutes to soak.
Bake for 35–40 minutes until golden on top and custard is set.
Cool slightly. Dust with powdered sugar and serve with berries or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 370 / Serving
- Fat: 18g / Serving
- Carbohydrates: 42g / Serving
- Protein: 8g / Serving
Nutritional Info (Per Serving)
Prep: 15 mins | Bake: 40 mins | Total: 55 mins
Calories: ~370 | Fat: 18g | Carbs: 42g | Protein: 8g
Note: Toppings add extra calories. For lighter version, use low-fat milk and reduce chocolate to ¾ cup.
Final Thoughts: Day-Old Magic, Dessert Gold ✨
This Chocolate Croissant Bread Pudding is proof that the best desserts often come from humble beginnings (and maybe a few stale croissants). With its custardy center, molten pockets of chocolate, and a golden crackly top, it delivers comfort, nostalgia, and indulgence in every bite. What I love most? It’s deceptively simple – no fancy skills, just a little soak, bake, and serve.
Whether you’re dressing it up for brunch with berries and cream or sneaking forkfuls straight from the pan at midnight, this pudding fits every mood and moment. And just like my Paris “burnt batch” epiphany taught me, even kitchen flops can lead to something unforgettable. So grab those croissants, embrace the chocolatey chaos, and bake yourself a hug in a dish.
