Chocolate Croissant Bread Pudding (Printable Version)

Buttery croissants and rich chocolate baked in a creamy custard, perfect for a cozy brunch treat.

# What You Need:

→ Breads & Chocolates

01 - 6 large croissants (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

# 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. Distribute 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 thoroughly combined.
04 - Pour custard mixture evenly over croissants, pressing gently to ensure all pieces absorb the liquid. Allow to stand for 10 minutes.
05 - Bake for 35 to 40 minutes until the custard sets and the top develops a golden brown color.
06 - Remove from oven and allow to cool for 10 minutes before serving.
07 - Dust with powdered sugar and serve warm, optionally topped with fresh berries or whipped cream.

# Expert Pointers:

01 -
  • It looks like you spent hours in the kitchen when really you just whisked and poured, letting the oven do the magic.
  • Day-old croissants become a feature, not a problem, so you're never wasting those beautiful pastries again.
  • The chocolate melts right into the custard, creating this fudgy surprise in every bite that feels like dessert masquerading as brunch.
02 -
  • Day-old or slightly stale croissants are non-negotiable—fresh croissants will disintegrate into mush because they absorb too much liquid too fast.
  • If your custard mixture seems thin or watery, don't panic; it will set up in the oven as the eggs cook, but oversetting the mixture before baking leads to a dense, rubbery texture.
03 -
  • Press the croissants down gently as you pour the custard—this ensures even soaking without crushing them into paste.
  • If you can't find day-old croissants, buy fresh ones and bake them at 300°F (150°C) for about five minutes to dry them out slightly before assembling.
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