Chocolate Chip Croissant Bread Pudding: A Warm, Cozy Dessert Tips, FAQ & printable recipe

Tips for success

For the best texture, use croissants that are at least a day old. Fresh ones can be toasted briefly to dry them out. Tear them into uniform pieces so they soak the custard evenly. If you prefer a softer pudding, let the croissants soak for 15 minutes instead of 10.

To enhance the chocolate flavor, use a mix of semisweet and dark chocolate chips. You can also add a pinch of cinnamon or espresso powder to the custard for depth. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Variations

• Berry Croissant Bread Pudding: Add 1 cup of fresh or frozen berries (such as raspberries or blueberries) along with the chocolate chips. The berries will burst during baking, adding a tart contrast to the sweet custard.
• Nutty Chocolate Bread Pudding: Stir in 1/2 cup of chopped toasted pecans or walnuts with the chocolate chips for added crunch. The nuts toast in the oven, enhancing their flavor.
• Orange Chocolate Bread Pudding: Add 1 tablespoon of orange zest to the custard mixture before pouring it over the croissants. The orange pairs beautifully with the chocolate for a bright, aromatic twist.
• Caramel Drizzle Bread Pudding: After baking, drizzle the bread pudding with warm caramel sauce and a sprinkle of sea salt. The salty-sweet combination elevates the dessert to a new level.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven before serving.

Freezer

Freeze the baked bread pudding for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

Reheat

Reheat in the microwave for 30-60 seconds or in a 350°F (175°C) oven for 10 minutes until warmed through.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 30-60 seconds or warm in a 350°F (175°C) oven for 10 minutes.

The bread pudding will absorb some of the custard upon standing, so it may be slightly softer on reheating.

You can assemble the bread pudding up to 24 hours in advance. Prepare the croissants and custard, pour the custard over the croissants, cover the dish, and refrigerate.

When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time if starting from cold.

Serving ideas

Serve this bread pudding warm, straight from the oven, for the best texture. The contrast between the crisp edges and the soft, custardy center is irresistible.

A spoonful of vanilla ice cream or a drizzle of caramel sauce enhances the richness, but it's equally delicious on its own.

For a brunch spread, cut it into squares and serve alongside fresh fruit and coffee. For dessert, plate it with a dusting of powdered sugar or a scoop of mascarpone.

The bread pudding is versatile enough to be a star at any gathering, from casual weeknights to holiday feasts.

Frequently asked questions

Recipe card

Chocolate Chip Croissant Bread Pudding: A Warm, Cozy Dessert

Prep 15 minCook 40 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 6 large day-old croissants, torn into bite-size pieces
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

9 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.