Chocolate Croissant Bread Pudding

Chocolate Bread Pudding With Croissants

When there’s a chill in the air and you find yourself craving comfort food, you might turn to hearty soups and pastas for dinner. For me, I find that the craving for comfort food carries over to desserts, too. And with that in mind, what is more fitting than warm, gooey bread pudding?

While I adore Dark Chocolate Bourbon Bread Pudding and Praline Bread Pudding with Caramel-Pecan Sauce, this chocolate croissant bread pudding is special because it’s made with buttery, flaky croissants. They offer such lovely texture and flavor. Add to that plenty of chocolate and a good dose of cinnamon, and the result is a gorgeous and delicious dessert that’s just the thing when you want a good dose of comfort.

Just put on your favorite cozy pajamas, grab a plate full of bread pudding, curl up in your favorite chair, and dig in! 

Why You’ll Love This Chocolate Croissant Bread Pudding Recipe

Here’s what makes chocolate croissant bread pudding a standout:

• The flaky, buttery goodness of a croissant with the richness of bread pudding. Bread pudding is always a treat, but it’s even better when you make it with croissants. (Try my Blueberry Croissant Bread Pudding, too!)
• Serve it any time of day. Bread pudding is usually a dessert, but if you think about it, it’s pretty similar to French toast casserole—plus this one is made with croissants! I don’t know about you, but this is all the evidence I need to serve it up for breakfast or brunch.
• Simple ingredients. This bread pudding is made with basic ingredients like eggs, milk, vanilla extract, and cinnamon. Other than the croissants, you probably already have most of them on hand already!

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Egg yolks – You can freeze the whites and save them for making Peanut Butter Meringue Cookies.
• Milk – I like to use whole milk for custards, but any dairy milk you have on hand will be fine.
• Heavy cream – For a rich, creamy custard.
• Granulated sugar
• Vanilla extract – Use homemade vanilla extract or store-bought.
• Ground cinnamon – I like to use Saigon cinnamon in my baking. Learn more: Types of Cinnamon: A Home Baker’s Guide
• Salt
• Croissants – Delightfully flaky bakery croissants are best, but even the ones you buy in the clamshell package at the grocery store will do the job.
• Dark chocolate – I use a chocolate bar and chop it into pieces, but chocolate chips or chunks work too.

Why Use Egg Yolks Instead of Whole Eggs?

Egg yolks are richer than whole eggs, which makes them perfect for adding a decadent touch to bread pudding and custards. Even adding an extra yolk to cookies or cakes will yield richer baked goods and a more tender crumb.

How to Make Chocolate Croissant Bread Pudding

While this dessert is supremely decadent, it takes very little effort to make it! 

• Prepare. Butter a 9-inch round baking dish or square baking pan.
• Make the custard. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, cinnamon, and salt.
• Finish the bread pudding mixture. Stir in the croissants and chocolate. 

• Soak the croissants. Transfer the mixture to the prepared dish, pressing the croissant pieces into the liquid if needed. Allow to sit at room temperature while you preheat the oven to 375°F.
• Bake. Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Serve warm or at room temperature.

Variations

There are endless ways to add your own touch to this chocolate croissant bread pudding. Here are a few ideas to get you started:

• Add some crunch. Try mixing in some chopped nuts, such as almonds or pecans, for added texture and flavor.
• Incorporate different flavors. Add orange zest, raspberries, or bananas for some fruity contrast to the rich chocolate.
• Make it boozy. For an adult twist on this dessert, try adding a splash of your favorite liqueur to the custard mixture.
• Use different types of bread. While croissants are the star in this recipe, you can also use brioche, challah, or even bagels if that’s what you have on hand.

Serving Suggestions

While this chocolate croissant bread pudding is delicious on its own, I think it’s better served warm with some kind of topping. You can’t go wrong with a scoop of vanilla ice cream or a dollop of whipped cream, or for a more elegant touch, try pairing it with creme anglaise.

How to Store

• Refrigerator: Store leftover croissant bread pudding in an airtight container or cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days. To reheat, simply place in the microwave or a 350ºF oven until warmed through.
• Freezer: Wrap individual servings in plastic wrap and place them in a resealable freezer bag. Freeze for up to 3 months, then thaw in the refrigerator and reheat according to the instructions above.