Chocolate Croissant Bread Pudding

This chocolate croissant bread pudding is rich, buttery, and packed with pockets of melty chocolate in every bite. Baked to golden perfection, it’s the kind of dessert that feels indulgent but is surprisingly easy to make.

Chocolate Croissant Bread Pudding for Dessert

There’s something about this chocolate croissant bread pudding that just works – soft, custardy, and packed with flavor. Using croissants gives it that rich, buttery texture that soaks up the custard without turning mushy. Add in chunks of bittersweet chocolate, and you’ve got a dessert that’s simple to make but tastes perfect.

Toasting the croissants first makes all the difference. It keeps the texture just right, so they hold up to the creamy custard without getting too soggy. If you’ve got them, leftover croissants work too. The chocolate melts into little pockets throughout, so you get some in every bite. And with a hint of nutmeg and vanilla in the mix, the flavor is warm and just sweet enough.

It bakes up golden on top and soft in the center, perfect for serving warm or at room temperature. Whether you’re making it for a weekend treat, a holiday dessert, or just because you have croissants to use up, it’s one of those recipes that always delivers.

Why I Love This Recipe

• The croissants soak up the custard without getting too soft, giving it a perfect texture.
• Chunks of bittersweet chocolate melt into every bite for just the right amount of richness.
• It’s a great way to use up day-old croissants and turn them into something delicious.

Ingredients

This chocolate croissant bread pudding is all about rich, buttery layers soaked in a creamy custard with just the right amount of chocolate. Here’s what makes it so good:

• Butter – Just enough to grease the baking dish so nothing sticks.

• Egg Yolks – These give the custard its rich, velvety texture.

• Whole Milk & Heavy Cream – The combo makes the custard creamy but not too heavy.

• Granulated Sugar – Sweetens things up just enough without overpowering.

• Vanilla Extract – Adds that classic warm flavor that ties everything together.

• Kosher Salt – A little salt balances out the sweetness and enhances the flavors.

• Ground Nutmeg – Brings a subtle warmth that works so well with the croissants.

• Croissants – Buttery, flaky, and perfect for soaking up all that custard. Toasting them first keeps them from getting too mushy.

• Bittersweet Chocolate – Just enough to add rich, melty pockets of chocolate in every bite.

How to Make Chocolate Croissant Bread Pudding

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Get The Oven Ready
  Preheat your oven to 375°F and butter an 8-inch square (or other shallow 2-quart) baking dish so nothing sticks.

• Step Two: Make the Custard
  In a big mixing bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until smooth and well combined.

• Step Three: Add the Good Stuff
  Toss in the toasted croissant pieces and chopped chocolate, making sure everything gets evenly coated in that custard mixture. Give it a good stir so the chocolate gets tucked into all the nooks and crannies.

• Step Four: Transfer and Bake
  Pour everything into your buttered baking dish and spread it out evenly. Bake for 40-50 minutes, until a knife inserted in the center comes out clean. If you have an instant-read thermometer, it should hit at least 160°F, and the top should be golden brown.

• Step Five: Serve and Enjoy
  Let it cool slightly, then dig in while it’s warm—or let it hang out at room temp if you prefer. Either way, it’s going to be good.

Recipe Tips

To make sure this bread pudding turns out just right, here are a few simple tips:

• Toast the croissants until they feel dry but are still pale – this helps them hold up to the custard.
• Use good-quality bittersweet chocolate for the best flavor balance.
• Let it sit for a few minutes after baking so the custard sets before serving.
• For the ultimate chocolate taste, use chocolate croissants instead of plain.

Storage and Freezing

If you have leftovers, here’s how to store, freeze, and reheat them to keep that rich, custardy texture intact:

• Storage: Let the bread pudding cool completely, then cover and refrigerate for up to 3 days.
• Freezing: Wrap individual portions or the whole dish tightly in plastic wrap and foil. Freeze for up to 2 months.
• Reheating: Warm in a 300°F oven until heated through, or microwave in short bursts to avoid drying it out.

Frequently Asked Questions

• What kind of chocolate works best?
  Bittersweet chocolate (around 70% cacao) balances the sweetness, but you can use semisweet if you prefer.
• Can I make this ahead of time?
  You can assemble it a few hours in advance and refrigerate, then bake when ready. Let it sit at room temp for about 15 minutes before baking.
• Can I serve it cold?
  It’s best warm or at room temp, but you can chill leftovers and eat them cold if you like.
• Can I use regular bread instead of croissants?
  Croissants make this version extra buttery and layered, but you can use regular bread if that’s what you have. Just make sure it’s slightly stale so the custard absorbs evenly. Regular sandwich bread will bake up softer and a bit more pudding-like. If you want that creamy texture with more structure, try my caramel apple bread pudding made with brioche. It holds its shape while soaking up every bit of custard. And if you’re ever in the mood for a savory take, my mushroom and leek bread pudding goes all in with rustic bread, bacon, and Gruyère.

More Chocolate Dessert Recipes

If you’re craving more chocolatey goodness, I’ve got plenty of desserts that hit the spot. Here are a few to try next:

• Chocolate Chip Cookie Cups with Nutella Ganache
• Earl Grey Tea Chocolate Pound Cake
• Chocolate Cherry Cupcakes
• Mini Chocolate Tarts
• Chocolate Cake Mix Muffins
• Chocolate Zucchini Cake

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Print Recipe

5 from 1 vote

Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding - an easy to make, decadent, dessert ready to go from prep to plate in just about an hour.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: Chocolate Croissant Bread Pudding

Servings: 8

Calories: 582kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• mixing bowls For mixing and combining ingredients.
• baking pan 8x8 For holding the bread pudding while baking.
• whisk For combining ingredients smoothly.

Ingredients

• butter for the baking dish
• 6 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 tsp ground nutmeg
• 6 croissants (1 lb) cut into 1" pieces (it's okay if they are day old), toasted in the oven until they feel dry and hard, but are still very pale looking*
• 4 oz bittersweet chocolate (70% cacao) chopped into chunks

Instructions

• Preheat the oven to 375°F.
• Butter an 8-inch square (or other shallow 2-quart) baking dish.
  butter
• In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until smooth.
  6 large egg yolks, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar , 1 tsp vanilla extract , 1/2 tsp kosher salt , 1/2 tsp ground nutmeg
• Add the toasted croissant pieces and chopped chocolate to the bowl. Stir to combine.
  6 croissants (1 lb) cut into 1" pieces (it's okay if they are day old), toasted in the oven until they feel dry and hard, but are still very pale looking*, 4 oz bittersweet chocolate (70% cacao) chopped into chunks
• Transfer the mixture to the prepared baking dish.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Alternatively, check that an instant-read thermometer reads at least 160°F and the top is golden brown.
• Serve warm or at room temperature.

Video

Notes

How To Toast Croissant Cubes (optional)

1. Arrange two racks to divide the oven into thirds and heat to 350°F.
2. Slice the croissants into bite-sized cubes.
3. Divide the bread among two rimmed baking sheets and spread into an even layer. Toast, stirring halfway through, until the cubes feel dry and hard, but are still very pale, 15 to 20 minutes total. Remove from the oven and set aside to cool slightly.

For optimal outcomes when preparing this chocolate croissant bread pudding, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition

Nutrition Facts

Chocolate Croissant Bread Pudding

Amount Per Serving (256 g)

Calories 582 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g106%

Polyunsaturated Fat 2.9g

Monounsaturated Fat 3.7g

Cholesterol 241mg80%

Sodium 582mg25%

Potassium 122mg3%

Carbohydrates 65g22%

Fiber 2g8%

Sugar 18g20%

Protein 11g22%

Vitamin A 22IU0%

Vitamin C 46mg56%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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