Chocolate Chip Croissant Bread Pudding: A Warm, Cozy Dessert Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C) and lightly butter a 9x13-inch baking dish. Tear the croissants into bite-size pieces and spread them evenly in the dish.

In a large bowl, whisk together the heavy cream, whole milk, sugar, eggs, vanilla, and salt until the sugar is dissolved. Let the custard sit for a few minutes while you prepare the croissants. This ensures the sugar is fully incorporated and the custard is smooth.

Instructions

Prep and Soak

1. 1Prepare the Croissants and Custard
   Heat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish. Tear the croissants into bite-size pieces and spread them evenly in the prepared dish. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, eggs, vanilla extract, and salt until the sugar is dissolved and the mixture is smooth.
   Look for The croissants are in an even layer, and the custard is smooth and pale yellow.
   Tip Using day-old croissants helps them soak up the custard without becoming mushy.
2. 2Pour Custard Over Croissants
   Slowly pour the custard mixture over the croissant pieces, making sure to moisten all the pieces evenly. Gently press down on the croissants with a spatula to help them absorb the custard. Let the mixture sit for 10 minutes so the croissants can soak up the custard.
   Look for The custard has been absorbed, and the croissants are soft but still hold their shape.
   Tip Pressing down gently ensures every piece is saturated for a creamy texture throughout.

The croissants are spread evenly in the dish, and the custard is poured over them. The pieces should be moist but not swimming in liquid. After 10 minutes, the custard is absorbed, and the croissants are soft but still hold their shape. The chocolate chips are scattered on top, and the dish is ready for the oven.

Bake to Golden

3. 3Top with Chocolate Chips
   Scatter the semisweet chocolate chips evenly over the top of the custard-soaked croissants. The chips will sink slightly during baking, creating pockets of melted chocolate throughout the pudding.
   Look for The chocolate chips are evenly distributed over the top.
   Tip If you prefer a more intense chocolate flavor, use dark chocolate chips.
4. 4Bake the Bread Pudding
   Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the custard is set in the center. The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
   Look for The edges are puffed and golden, and the center is set but still moist.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check the center with a knife; it should come out clean or with just a few moist crumbs.

The bread pudding is in the oven, and the kitchen smells of vanilla and butter. The top is turning golden brown, and the edges are puffed. The center is set but still slightly moist.

A knife inserted into the center comes out clean, and the internal temperature reads 160°F (71°C). Remove it from the oven and let it rest.

Rest and Serve

5. 5Cool and Serve
   Remove the bread pudding from the oven and let it cool on a wire rack for 10 minutes. Serve warm, spooning portions into bowls. The custard will be creamy, and the chocolate chips will be melted and gooey.
   Look for The top is golden, and the pudding is set but still moist when spooned.
   Tip For a cleaner cut, let it cool completely before slicing; for a cozy dessert, serve warm.

The bread pudding has rested for 10 minutes, allowing the custard to set. The top is golden and slightly crisp, while the interior is creamy and tender. Chocolate chips are melted and gooey. Spoon it into bowls and serve warm. The texture is soft, moist, and full of flavor.

Common mistakes

One common mistake is using fresh croissants, which can become soggy. Use day-old ones or dry them out first. Another is over-soaking the croissants; 10 minutes is enough for them to absorb the custard without falling apart.

Also, be careful not to overbake, as the custard can become rubbery. Check for doneness at the minimum time and adjust as needed.

How to tell it’s done

The bread pudding is done when the top is golden brown and the custard is set in the center. To check, insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs.

The internal temperature of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked. Let it rest for 10 minutes before serving; the pudding will continue to set as it cools.

• Egg dishes: 160°F (71°C) in the thickest part