Chocolate Croissant Bread Pudding (Printer View)

Buttery croissants and chocolate baked in creamy custard, perfect for a cozy brunch or dessert.

# What you'll need:

→ Breads & Chocolates

01 - 6 large croissants (preferably day-old), cut into 2-inch pieces
02 - 1 cup (170 g) semisweet chocolate chips or chopped dark chocolate

→ Custard Mixture

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/2 cup granulated sugar
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon kosher salt

→ Toppings

09 - Powdered sugar for dusting
10 - Fresh berries for serving
11 - Whipped cream for serving

# Method:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Arrange croissant pieces evenly in the prepared baking dish. Sprinkle chocolate chips or chopped chocolate over and between the croissant pieces.
03 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined.
04 - Pour custard mixture evenly over croissants, pressing gently to ensure all pieces are moistened. Let stand for 10 minutes to allow croissants to absorb the custard.
05 - Bake for 35 to 40 minutes, or until the custard is set and the top is golden brown.
06 - Remove from oven and let cool for 10 minutes before serving.
07 - Dust with powdered sugar and serve warm with fresh berries or whipped cream if desired.

# Expert Advice:

01 -
  • It transforms stale croissants into something so luxurious you'll forget they were ever destined for the trash.
  • The chocolate melts into pockets throughout the custard, so every bite feels a little indulgent without being fussy.
  • You can have it ready in 20 minutes and the oven does all the work while you pour coffee.
02 -
  • The custard will keep jiggling slightly in the center even when it's done—you're not looking for it to be completely firm like flan, or it'll end up rubbery.
  • Day-old croissants are genuinely better than fresh ones here, so buy them a day early or ask the bakery if they have yesterday's batch.
03 -
  • If your eggs are cold from the fridge, warm them in a bowl of hot water for a minute before cracking them—they whisk more smoothly and incorporate better into the custard.
  • The secret nobody talks about is reserving a little chocolate to scatter on top right after it comes out of the oven, so it gets glossy and melts slightly into the cracks.
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