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Chocolate Croissant Bread Pudding

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A rich and comforting chocolate croissant bread pudding made with buttery croissants soaked in a creamy chocolate custard and baked until golden with a soft, luscious center.

Ingredients

  • 6 large croissants, cut into chunks
  • 1 cup semi-sweet chocolate chips
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 egg yolks
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Spread the croissant pieces evenly in the prepared dish and sprinkle chocolate chips over and between the layers.
  3. In a large bowl, whisk together milk, heavy cream, sugar, eggs, egg yolks, vanilla extract, and salt until smooth.
  4. Slowly pour the custard mixture over the croissants, gently pressing down to help absorb the liquid.
  5. Let the mixture sit for 15–20 minutes to allow the croissants to soak up the custard.
  6. Bake for 35–40 minutes, until the center is set and the top is golden brown. Cover loosely with foil if browning too quickly.
  7. Remove from the oven and let cool slightly before serving.
  8. Dust with powdered sugar if desired and serve warm.

Notes

  • Day-old or slightly stale croissants work best for better absorption.
  • Assemble ahead and refrigerate for several hours or overnight before baking.
  • Reheat in the oven for a crispier top or microwave for convenience.
  • Add chopped nuts or berries for variation.
  • Store covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://recipesbyliza.com/chocolate-croissant-bread-pudding/