Rich, decadent, and scrumptious, this croissant bread pudding is easy to make by soaking croissants in a sweet cream custard then baking it with chocolate chips! It’s perfect for brunch or an after dinner dessert.
Other decadent treats that have us coming back for more include these homemade Baileys chocolates.
Buttery croissants, creamy custard, and melty sweet chocolate chips, this simple croissant bread pudding is pure bliss when served with a dusting of powdered sugar!
It’s indulgent yet easy to make in only a few simple steps which makes it quite perfect for a holiday dessert or a sweet addition to brunch.
While classic bread pudding is delicious and will always hold a special place in the line up of favorite dessert options, there is just something about the flaky croissants in this one that takes it over the top!
A soft middle, crunchy edges, and then the sweet melty chocolate, your taste buds are in for a real treat with this bread pudding with croissants and chocolate chips!
Table of Contents
Why You Will Love This Croissant Bread Pudding Recipe
- Decadent: A rich, luxurious chocolate treat that just might be downright dangerous if it wasn’t so delicious!
- Crowd pleasing: Lush and creamy with a golden brown top, bread pudding gets only better with the addition of chocolate chips.
- Fancy: This dish oozes restaurant quality but is actually quite simple to make!
This buttery bread pudding is made simpler by using store bought croissants! Although, if you are up for it, I don’t think anyone will complain if you make it with homemade croissants.
- Croissants: You will need 3 large croissants that are a day old and have been cut into ½ inch pieces.
- Milk: Use milk with at least 2% fat. Whole milk is also fine, this is not the time to go skim.
- Cream: Heavy cream or whipping cream for the best creamy decadence.
- Egg: Works as a thickener while also adding rich taste.
- Sugar: You will need granulated sugar, aka white table sugar.
Vanilla extract: Pure vanilla extract for best taste.
- Dark chocolate chips: A dark chocolate that is around 70% cacao pairs well with the sweet custard.
- Powdered sugar: Also called confectioners sugar it is the perfect garnish as it melts into the still warm bread pudding to create a mouthwatering texture.
How to Make Simple Croissant Bread Pudding
This bread pudding with croissants is made by soaking your stale bread with a sweetened mixture of eggs and milk, then baking it with chocolate chips until the middle becomes pudding-like and the top is golden.
Make custard mixture: In a medium bowl whisk together the milk, cream, egg, granulated sugar, and vanilla until the mixture is smooth and light yellow in color.
Soak: Add your cubed croissant pieces into the milk mixture until all the pieces are wet. Let the mixture soak for about 15-20 minutes to soak up the custard.
Add chocolate chips: Fold your dark chocolate chips into the croissant custard mixture then carefully spoon it into an 8 inch baking dish.
Bake and serve: Bake for 35-45 minutes until it starts to bubble and becomes golden brown. Remove from the oven, cool for at least 20 minutes then serve with a dusting of powdered sugar. Enjoy!
- Size of croissants: If you don’t have 3 large croissants, just use 6 small ones. We are cutting them into pieces anyways!
- Grease and flour your pan: Don’t forget to grease and flour the bottom and sides of your baking dish for easy removal of your bread pudding with croissants and chocolate chips!
- Prevent top from burning: If the top of your brown pudding starts to brown too quickly after 20 minutes of baking, place some foil on top to prevent burning.
- Check for doneness: Your bread pudding may still appear wet if you insert a toothpick into the middle of it, yet the custard might be set. If the center jiggles but doesn’t wiggle, it’s done. Or just use your instant read thermometer, if it reads 160 degree F, it’s done.
- Brunch: While this does make a great dessert, it’s quite perfect for an adult boozy brunch with a glass of prosecco or a mimosa!
How do I know when bread pudding is done?
Chocolate chip croissant bread pudding is done baking when the center of the custard is set, but still soft. If you were to gently shake the pan, you should just see the center jiggle but just barely.
The center might also look a little puffed due to the egg, as with most dishes that contain egg, the edges will cook first and the center last.
Should I toast my croissants first?
You could, but if you are using day-old bread your bread should be dry enough to soak up the custardy mixture. If you are still convinced you need to toast them, spread your croissant pieces on a baking sheet and bake at 350 degrees F for 15-20 minutes, stirring halfway through until they seem hard and dry.
How to serve this dish?
While a dusting of powdered sugar is fine by me for this bread pudding chocolate treat, to really up the wow factor, you could serve with pastry cream, whipped cream, or even a scoop of vanilla ice cream or try homemade butter pecan ice cream!
Storage and Reheating
Since this chocolate bread pudding recipe has both dairy and eggs, it is best to store leftovers in an airtight container in the refrigerator for a few days. Reheat for 30 – 60 seconds in the microwave so your chocolate chips get melty again!
More Delicious Dessert Recipes
- Christmas cheesecake
- Chocolate glazed marble cake
- Homemade clotted cream
- Chocolate pudding recipe
- Chocolate babka
Simple Croissant Bread Pudding
- 1 cup Milk – 2% fat
- ½ cup Cream – heavy, whole or whipping cream
- 1 large Egg
- ¼ cup Granulated sugar
- ½ teaspoon Vanilla extract
- 3 large Croissants – 1 day old, cut into ½ inch pieces
- ¾ cups Dark chocolate chips
- 1-2 tablespoons Powdered sugar – for serving
- Pre-heat the oven to 350F (180C) and grease and flour an 8 inch baking dish.
- In a medium bowl mix together the milk, cream, egg, granulated sugar and vanilla. Stir the milk mixture until smooth and light yellow in color.
- Carefully soak the croissant pieces into the milk mixture until all the pieces are wet. Let them soak for about 15-20 minutes.
- Fold the chocolate chips into the croissant mixture then spoon the mix into the prepared baking dish.
- Bake in the pre-heated oven until it starts to bubble and becomes golden brown. Approximately 35-45 minutes. When it's ready, cool the pudding for 20-40 minutes then serve dusted with some powdered sugar. Enjoy!