Dessert

Chocolate Croissant Bread Pudding Recipe

Name: Chocolate Croissant Bread Pudding Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French-inspired
Ingredients: 6 large croissants (preferably day-old, cut into chunks); 1 cup semi-sweet chocolate chips; 4 large eggs; 2 cups heavy cream; 1 cup whole milk; 3/4 cup granulated sugar; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon (optional); Pinch of salt; Powdered sugar (for dusting); Vanilla ice cream or whipped cream (optional, for serving)

Byluca Carter February 27, 2026February 27, 2026

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Introduction

This Chocolate Croissant Bread Pudding combines flaky croissants with rich chocolate and a creamy custard for a decadent dessert. It’s a perfect warm treat that’s easy to make and sure to impress family and friends.

A round white ceramic dish holds a baked dessert made of golden-brown puff pastry squares arranged in a circle, each piece showing crispy, slightly charred edges and a flaky texture. The center is filled with a generous pile of dark chocolate chips, while some chips are scattered on top of the pastries. The exposed creamy, light yellow custard filling peeks through a missing piece near the edge. The entire dish is lightly dusted with powdered sugar, making the rich brown and golden colors stand out against the white dish and white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large croissants (preferably day-old, cut into chunks)
1 cup semi-sweet chocolate chips

4 large eggs
2 cups heavy cream

1 cup whole milk
3/4 cup granulated sugar

1 tablespoon vanilla extract
1 teaspoon ground cinnamon (optional)
Pinch of salt

Powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 2: Cut the croissants into bite-sized chunks and place them evenly in the prepared baking dish. Sprinkle the chocolate chips over the croissant pieces.

Step 3: In a large bowl, whisk together the eggs, heavy cream, whole milk, sugar, vanilla extract, ground cinnamon if using, and a pinch of salt until well combined. Pour this custard mixture over the croissants, making sure they are all soaked. Gently press down the croissants to help absorb the custard.
Step 4: Let the dish sit for about 15 minutes so the croissants can soak up the custard. Then bake for 45-50 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
Step 5: Remove from the oven and allow it to cool slightly. Dust with powdered sugar if desired, and serve warm. Enjoy with vanilla ice cream or whipped cream for extra indulgence.

Tips & Variations

Use day-old croissants for the best texture as they soak up the custard better without becoming mushy.
Add chopped nuts like pecans or walnuts for extra crunch and flavor.
Swap semi-sweet chocolate chips for dark or milk chocolate depending on your preference.

Try adding a splash of coffee or espresso to the custard mixture for a mocha twist.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm. For best results, avoid overcooking when reheating to keep it moist.

How to Serve

In a round white baking dish, there is a dessert made of golden-brown, flaky pastry chunks arranged in a circle, surrounding a center filled with creamy yellow custard. On top of the pastry pieces, there are many dark brown chocolate chips sprinkled around the center, with some melted chocolate visible on the edges of the pastries. A light dusting of powdered sugar is sprinkled over the whole dish, adding a delicate white contrast to the rich colors. The dish rests on a white marbled surface with a few loose chocolate chips nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Yes, but day-old croissants work better because they absorb the custard without getting overly soggy. Fresh croissants may become too soft during baking.

Can I prepare this recipe in advance?

Absolutely. You can assemble the bread pudding the night before, cover it, and refrigerate. Let it sit at room temperature for about 15 minutes before baking.