Hello, my dear friends! There’s something truly magical about transforming humble, day-old pastries into a show-stopping dessert that warms the heart and soul. Today, I’m sharing my all-time favorite comfort food recipe: Chocolate Croissant Bread Pudding. This decadent bake is the perfect solution for those slightly stale croissants sitting on your counter, and it’s a guaranteed crowd-pleaser for any family gathering or cozy weekend brunch. Imagine buttery, flaky croissant pieces soaked in a rich, creamy custard, loaded with pockets of melted semi-sweet and dark chocolate. It’s pure bliss in a baking dish! I first fell in love with this dessert at a little café in Burgundy, and I’ve been perfecting my own version ever since. Let’s create some new sweet memories together in your kitchen.

Why This Chocolate Croissant Bread Pudding Recipe Works

This recipe is a testament to the beauty of simplicity and smart baking. Fundamentally, it works because every ingredient has a specific, important job. Day-old croissants are the star; their slightly dry, airy structure acts like a sponge, eagerly soaking up the luxurious custard without disintegrating. Consequently, you get a pudding with a fantastic texture—soft and creamy inside with a beautifully crisp, golden-brown top. Moreover, using a combination of chocolate chips and chopped bar chocolate creates a multi-layered chocolate experience. The chips melt evenly throughout, while the chunks create those irresistible, gooey pockets. Finally, the balance of rich dairy, sugar, and a pinch of salt ensures every bite is perfectly sweet, deeply chocolatey, and never cloying. It’s a foolproof path to dessert heaven.

The Magic of Using Stale Croissants

Never throw away stale croissants again! In fact, they are the secret weapon for the best bread pudding. Fresh croissants are too soft and buttery, often turning mushy when mixed with custard. However, day-old croissants have lost some of their moisture, making them sturdier and perfectly primed to absorb the rich egg and cream mixture. This process is key to achieving that ideal bread pudding texture—incredibly moist yet still structurally sound. Think of it as giving yesterday’s bakery treat a glorious and delicious second act. It’s the ultimate smart and thrifty baking hack.

Balancing Richness and Sweetness

Creating a truly great dessert is all about balance. This Chocolate Croissant Bread Pudding achieves that masterfully. The heavy cream and whole milk provide a lush, velvety base that feels indulgent without being overly heavy. Meanwhile, the granulated sugar is measured carefully to sweeten the custard just enough to complement the chocolate, not overpower it. Most importantly, that half teaspoon of kosher salt is non-negotiable. It might seem small, but it cuts through the richness and heightens all the other flavors, making the chocolate taste more profound. It’s the difference between a good dessert and an unforgettable one.

Key Ingredients for Your Chocolate Croissant Bread Pudding

Gathering the right components is the first step to success. Let’s break down why each element in this Chocolate Croissant Bread Pudding is so important. Using high-quality ingredients truly makes a difference in the final flavor and texture of your bake. For instance, a good European-style croissant will impart a superior buttery flavor compared to a more generic brand. Similarly, choosing a high-fat dairy content is crucial for that signature creamy, decadent mouthfeel. I always recommend using real vanilla extract over imitation for the best aroma. Here’s a closer look at your shopping list.

Choosing Your Croissants and Chocolate

Your choice of croissants and chocolate will define your pudding. Ideally, seek out all-butter croissants from a local bakery or the bakery section of your grocery store; their flavor is far superior. If you only have access to packaged ones, that’s perfectly fine too—they still work wonderfully. For the chocolate, I use a two-pronged approach. Semi-sweet chocolate chips are reliable and melt consistently. Then, I chop a bar of high-quality dark chocolate (around 60-70% cacao) for those intense, rich bursts of flavor. This combination ensures every single bite is packed with chocolatey goodness. It’s a trick I learned after many happy experiments.

The Role of Dairy and Eggs

The dairy and eggs are the unassuming heroes that bind everything together. The heavy cream is the source of the pudding’s incredible richness, while the whole milk lightens the custard just enough so it’s not too dense. Always use large eggs at room temperature; they incorporate into the custard mixture much more smoothly than cold eggs, leading to a more uniform texture. Together, these ingredients create a silky, smooth custard that transforms simple bread into a luxurious dessert. It’s the same principle used in my favorite classic trifle recipe, where custard is the star.

Essential Kitchen Tools You’ll Need

You don’t need any fancy equipment to make this stunning dessert. In fact, you likely have everything already in your kitchen. A good-quality, light-colored metal or ceramic 9×13 inch baking dish is ideal for even heating and browning. You’ll also need a large mixing bowl for whisking your custard until it’s perfectly smooth. A sturdy whisk is your best friend here for combining the eggs and sugar effectively. Furthermore, a rubber spatula is essential for pressing the croissants down into the custard. Of course, an oven thermometer is always a good idea to ensure your oven temperature is accurate for perfect baking results every time.

Must-Have Baking Equipment

Your basic baking toolkit will see you through. A trusty set of measuring cups and spoons ensures accuracy, which is key in baking. I also highly recommend a microplane or fine grater if you plan to add a little orange zest for a variation—it makes zesting a breeze. A sharp chef’s knife and cutting board are needed for chopping the dark chocolate bar. Finally, a wire cooling rack is important for allowing your bread pudding to set properly after it comes out of the oven. This prevents the bottom from getting soggy from trapped steam. Proper tools make the process joyful and efficient.

Helpful Optional Gadgets

While not strictly necessary, a few gadgets can make prep even easier. A large glass measuring cup with a spout is fantastic for mixing and then cleanly pouring the custard over the croissants. If you have a stand mixer or hand mixer, you can use it on low speed to whisk the custard, though doing it by hand works just fine and is almost therapeutic. An instant-read thermometer can give you absolute certainty that the center of your pudding has reached the safe temperature of 160°F (71°C). These are just nice-to-haves that add convenience to your baking adventure.

Step-by-Step Preparation Guide

Now for the fun part—let’s put it all together! This process is straightforward and deeply satisfying. First, always remember to preheat your oven and prepare your baking dish. This ensures you can assemble the pudding without any rushed pauses. The most crucial step is allowing the assembled pudding to rest for those 15 minutes before baking. This patience allows the croissant pieces to fully absorb the custard, which is the absolute key to a creamy, cohesive final product rather than a dry or separated one. Follow these steps, and you’ll be rewarded with a dessert that looks and tastes professionally made.

Prepping Your Baking Dish and Croissants

Start by preheating your oven to 350°F (175°C). Then, take a moment to generously grease your 9×13 inch baking dish with softened butter or non-stick spray. This simple step ensures your beautiful Chocolate Croissant Bread Pudding will release easily for serving. Next, take your six large, day-old croissants and tear them with your hands into 1 to 2-inch chunks. I love the rustic, homey look of hand-torn pieces—it feels authentic and creates wonderful nooks for the custard to pool. Scatter these pieces evenly in your prepared dish. Now, shower them with the cup of chocolate chips and the half-cup of chopped dark chocolate. It already looks incredible!

Whisking the Perfect Custard

The custard is the heart of the operation. In your large bowl, combine the 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, 4 large room-temperature eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of kosher salt. Now, whisk vigorously! You want to whisk until the mixture is completely homogenous, with no streaks of egg white visible and the sugar fully dissolved. This might take a couple of minutes of enthusiastic whisking. The result should be a smooth, slightly pale yellow liquid. This rich custard is what makes this pudding so special, similar to the base of a fantastic slow-cooked chocolate cobbler.

Chocolate Bread Pudding

Craving a cozy dessert? Make our easy Chocolate Croissant Bread Pudding featuring melted chocolate chips, served warm from the oven.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

35 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 520 kcal

Equipment

• oven
• 9x13-inch baking dish
• mixing bowl
• whisk
• spatula
• measuring cups
• measuring spoons
• knife
• cutting board
• wire rack

Ingredients

  

Main Ingredients

• 6 large croissants preferably day-old
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup roughly chopped dark chocolate

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit and generously grease a 9x13 inch baking dish with butter or non-stick spray.
• Tear the croissants into 1 to 2-inch chunks and place them in the prepared baking dish, then sprinkle the chocolate chips and chopped dark chocolate evenly over the croissant pieces.
• In a large bowl, vigorously whisk together the heavy cream, whole milk, granulated sugar, eggs, vanilla extract, and kosher salt until the mixture is completely smooth and the sugar is dissolved.
• Slowly and evenly pour the custard mixture over the croissant and chocolate chunks, then gently press the croissants down with a spatula to ensure they are fully submerged and soaking up the liquid. Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
• Bake for 40 to 50 minutes, or until the top is a deep golden brown and the center is set with only a slight jiggle when you gently shake the pan. A knife inserted near the center should come out mostly clean.
• Remove the bread pudding from the oven and let it cool on a wire rack for at least 20 minutes before serving to allow it to set completely.

Notes

Let the bread pudding cool for at least 20 minutes before serving to allow it to set completely.

Keyword bread pudding, chocolate, croissant

Baking Your Pudding to Perfection

Baking is where the magic happens and your kitchen fills with an irresistible aroma. The key is to bake until the top is a deep, glorious golden brown and the center is set. You’re looking for a slight jiggle in the very center when you gently shake the pan—not a loose wave. A knife inserted near the center should come out mostly clean, perhaps with a few moist crumbs attached. Remember, all ovens vary, so begin checking around the 40-minute mark. If the top is browning too quickly, you can loosely tent it with a piece of aluminum foil for the remainder of the baking time. This prevents burning while allowing the center to cook through.

Signs It’s Perfectly Done

Knowing when to pull your Chocolate Croissant Bread Pudding from the oven is easy once you know what to look for. The edges will be slightly puffed and pulling away from the sides of the dish. The top will be crisp and a beautiful deep golden-brown color. Most importantly, the center should no longer look liquidy. When you give the pan a gentle nudge, the center should have a firm yet slightly wobbly set—like firm Jell-O. If you have an instant-read thermometer, the internal temperature should read 160°F (71°C). Trust your instincts; you’ll know it’s done. It will smell like buttery, chocolatey heaven.

The Crucial Cooling Time

I know it’s tempting to dive right in, but patience here is a virtue. As soon as the pudding is out of the oven, transfer the entire baking dish to a wire rack. This allows air to circulate underneath and stops the cooking process. You must let it cool for at least 20 minutes before cutting into it. This waiting period allows the custard to fully set, making it firm enough to slice into clean squares. If you serve it too early, it will be soupy. This resting time is just as important as the baking time itself. Use those minutes to whip some cream or brew coffee for the perfect serving accompaniment.

Delicious Serving Suggestions and Pairings

This warm, comforting dessert is glorious all on its own, but a few simple additions can turn it into a truly spectacular treat. A classic pairing is a simple dusting of powdered sugar right before serving. For a truly decadent experience, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream is non-negotiable. The contrast between the warm pudding and cold, creamy ice cream is sublime. For a brunch setting, fresh berries like raspberries or strawberries on the side add a lovely pop of color and a touch of acidity that cuts through the richness beautifully. It’s a versatile dessert that suits any occasion.

Top It Off for Extra Wow Factor

Get creative with your toppings! A drizzle of warm chocolate sauce or caramel sauce takes this already indulgent dessert over the top. For a crunchy texture contrast, sprinkle some toasted chopped pecans or walnuts over the top. If you’re a fan of contrasting flavors, a light sprinkle of flaky sea salt on each serving enhances the chocolate incredibly. For a holiday twist, a spoonful of this pudding would be amazing alongside my cranberry orange bread. Remember, the best part of serving this pudding is watching the faces of your friends and family light up with the first bite.

Perfect Beverage Pairings

What you drink with your pudding completes the experience. A strong cup of black coffee or espresso is my personal favorite; the bitterness perfectly balances the sweetness of the chocolate. A glass of cold milk is always a nostalgic and wonderful choice. For a special adult gathering, consider serving it with a small glass of dessert wine like a Port or a rich, stout beer. The complex flavors of the beer can complement the dark chocolate notes beautifully. Ultimately, the best pairing is whatever you and your loved ones enjoy most alongside this timeless, comforting dessert.

Storing and Reheating Like a Pro

If you have any leftovers (a rare occurrence in my house!), they store and reheat beautifully. First, allow the bread pudding to cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to an airtight container. It will keep happily in the refrigerator for up to 4 days. This make-ahead quality makes it a fantastic option for planning a stress-free brunch or dinner party. You can even freeze it for longer storage, ensuring you always have a delicious dessert on hand for unexpected guests or a sudden chocolate craving.

Best Methods for Reheating

Reheating is key to restoring that just-baked texture and warmth. For single servings, the microwave is quick and easy; heat on high for 60-90 seconds until warm throughout. For a crisper top, reheating in a conventional oven or toaster oven is best. Preheat your oven to 350°F (175°C), place individual portions on a baking sheet, and warm for 10-15 minutes. If reheating the entire dish, cover it with foil and warm for about 20-25 minutes until heated through. A quick minute under the broiler at the end can re-crisp the top perfectly. It’s just as good the second time around!

Freezing for Future Enjoyment

This Chocolate Croissant Bread Pudding freezes exceptionally well. To freeze, cut the cooled pudding into individual portions. Wrap each portion tightly in plastic wrap and then again in aluminum foil to prevent freezer burn. Alternatively, you can place the portions in a single layer in a sturdy freezer-safe container. Label it with the date, and it will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and then reheat using your preferred method. It’s a wonderful trick to have up your sleeve, much like having a batch of fudgy brownies in the freezer for emergencies.

Incredible Recipe Variations to Try

Once you’ve mastered the classic, feel free to get creative and make this recipe your own! The basic formula is wonderfully adaptable. For a nutty twist, fold a half-cup of chopped toasted pecans or almonds into the croissant and chocolate layers. If you love the combination of orange and chocolate, add the zest of one large orange to the custard mixture—it’s divine. For a festive version during the holidays, a teaspoon of cinnamon or a dash of nutmeg in the custard adds warm, cozy notes. You can even create a marbled effect by swirling a ribbon of peanut butter or salted caramel sauce into the top before baking. The possibilities are endless.

Fruit and Flavor Infusions

Incorporating fruit can add wonderful bursts of flavor. Try scattering a cup of fresh raspberries or dried cherries over the croissants before adding the custard. The tartness of the fruit cuts through the richness beautifully. For a flavor reminiscent of a moist banana bread, add a layer of sliced ripe bananas. If you’re a fan of spices, adding a pinch of cardamom or a tablespoon of instant espresso powder to the custard can create a more complex, grown-up flavor profile. Don’t be afraid to experiment; some of my best recipes started as happy accidents!

Alternative Bread and Chocolate Options

While croissants are ideal, you can absolutely use other pastries. Stale brioche or challah bread makes a fantastic substitute, creating a more traditional but equally delicious bread pudding. If you have leftover red velvet cinnamon rolls, they would create a stunning and colorful variation. For the chocolate, feel free to mix it up based on your preference. Use all milk chocolate for a sweeter pudding, or all dark chocolate for a more intense, less sweet result. White chocolate chips with dried cranberries is another fantastic combination. Use what you love!

Frequently Asked Questions

And there you have it!

My heartfelt recipe for the most decadent, comforting, and utterly delicious Chocolate Croissant Bread Pudding you’ll ever make. This dessert is more than just a recipe; it’s a way to create warmth and joy in your kitchen, to reduce food waste beautifully, and to gather your loved ones around the table for something truly special. I hope this becomes a cherished recipe in your home, just as it is in mine. So go ahead, preheat that oven, and fill your home with the incredible aroma of baking pastry and chocolate. Don’t forget to check out my classic German chocolate cake for your next baking project. Happy baking, everyone!