Chocolate Chip Croissant Bread Pudding: A Warm, Cozy Dessert

This chocolate chip croissant bread pudding transforms day-old croissants into a luscious, custardy dessert. The croissants soak up a vanilla-scented custard, then bake until golden and puffy, with pockets of melted chocolate throughout.

It's an easy, make-ahead dish that's perfect for brunch or a comforting weeknight treat. Serve it warm with a scoop of ice cream or a drizzle of caramel sauce.

Bread pudding is a classic way to use up stale bread, but using croissants takes it to a whole new level. The flaky layers of the croissants absorb the custard beautifully, creating a texture that's both tender and slightly chewy on the edges.

The addition of chocolate chips makes it feel like a dessert, while the vanilla custard keeps it comforting and familiar. This recipe comes together in minutes with just a handful of ingredients, and it's always a crowd-pleaser.

Ingredients

Why this recipe works

The key to this bread pudding's success is the croissants. Their high butter content and flaky layers create a rich, tender texture that soaks up the custard without turning mushy.

As they bake, the edges become crisp and golden while the centers stay soft and creamy, offering a delightful contrast in every bite.

The custard itself is simple but perfectly balanced. Heavy cream and whole milk provide richness, while sugar and vanilla add sweetness and aroma.

The eggs bind everything together, and baking until the custard reaches 160°F (71°C) ensures it sets properly without being dry. The chocolate chips melt into gooey pockets, making each spoonful a treat.

Notes and substitutions

Use day-old croissants for the best results. Fresh croissants are too soft and may become soggy. If you only have fresh ones, let them sit out for a few hours or toast them lightly to dry them out. Tear them into bite-size pieces so they soak up the custard evenly.

You can substitute half-and-half for the heavy cream to lighten the custard, but the texture will be less rich. For a dairy-free version, use a plant-based milk and cream substitute, but note that the custard may not set as firmly. Semisweet chocolate chips are classic, but dark or milk chocolate also work well.

• Heavy cream: Half-and-half or whole milk can replace heavy cream for a lighter custard, though the texture will be less rich.
• Semisweet chocolate chips: Dark chocolate chips or chopped chocolate bars work well; for a milder flavor, use milk chocolate chips.
• Day-old croissants: Brioche or challah can be used in place of croissants; tear into similar-size pieces.

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Aluminum foil
• Cooling rack