Chocolate Croissant Pudding Bake is the kind of dessert that feels both indulgent and effortless. With buttery croissants baked in a silky custard and studded with rich chocolate chips, it brings together the best of two worlds—classic French pastry and cozy bread pudding. Perfect for brunch, holiday mornings, or an easy make-ahead dessert, this recipe transforms leftover croissants into something unforgettable.
Because croissants are naturally buttery and flaky, they soak up the custard beautifully, creating layers that are tender in the center and golden at the edges. The melted chocolate pockets add just the right touch of sweetness, making each bite irresistible.
Interestingly, bread pudding has been a frugal dessert for centuries, originally created to use stale bread. Today, croissant bread pudding elevates the tradition, giving it a luxurious twist that feels worthy of a Parisian café. Whether you serve it plain, with a dusting of powdered sugar, or topped with vanilla ice cream, this Chocolate Croissant Pudding Bake is guaranteed to impress and satisfy.
Recipe Yield: 8 servings
INGREDIENTS
6 large croissants, day-old, torn into large chunks
1 cup semi-sweet chocolate chips
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted
Optional for serving: powdered sugar, whipped cream, or vanilla ice cream
INSTRUCTIONS
1. Prepare the baking dish:
Grease a 9×13-inch baking dish with butter. Scatter torn croissant pieces evenly inside.
2. Mix the custard:
In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt until smooth and well combined.
3. Assemble with chocolate:
Pour the custard evenly over the croissant pieces, pressing down gently so they soak. Sprinkle chocolate chips throughout, tucking some between layers for gooey pockets of chocolate.
4. Rest and soak:
Cover loosely with foil and let sit for 20 minutes at room temperature to allow the croissants to absorb the custard fully.
5. Bake the casserole:
Preheat oven to 350°F (175°C). Drizzle melted butter over the top, then cover with foil. Bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden brown and custard is set in the center.
6. Serve warm and enjoy:
Let casserole cool for 10 minutes before slicing. Dust with powdered sugar and serve warm with whipped cream or vanilla ice cream.
Helpful Tips to Perfect This Recipe
- Use day-old croissants: Slightly stale croissants absorb custard better, giving the pudding its luscious, soft-yet-structured texture.
- Tuck in chocolate chips: Distributing chips between layers prevents them from sinking and ensures every bite is chocolatey and decadent.
- Don’t skip the resting step: Allowing the croissants to soak in custard before baking guarantees an even, creamy interior without dry spots.
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