Chocolate Croissant Bread Pudding

Imagine waking up to the aroma of buttery croissants baked to golden perfection, mingling with the rich scent of melted chocolate and vanilla-kissed custard. This Chocolate Croissant Bread Pudding transforms simple, day-old croissants into a decadent brunch centerpiece that feels both indulgent and comforting. It's the kind of dish that turns an ordinary morning into a special occasion, whether you're hosting friends or treating yourself to a cozy weekend breakfast.

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The beauty of this French-American hybrid lies in its simplicity. Unlike traditional bread puddings that can feel heavy, the flaky layers of croissants create pockets of custardy richness while maintaining a light, airy texture. Each bite delivers the perfect balance of buttery pastry, silky custard, and pockets of melted chocolate. It's comfort food elevated, bringing together the elegance of French patisserie with the heartiness of classic American brunch fare.

Ingredients

• Breads & Chocolates: 6 large croissants (preferably day-old), cut into 2-inch pieces; 1 cup (170 g) semisweet chocolate chips or chopped dark chocolate
• Custard Mixture: 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 4 large eggs; 1/2 cup (100 g) granulated sugar; 1 tsp vanilla extract; 1/4 tsp kosher salt
• Toppings (optional): Powdered sugar, for dusting; Fresh berries, for serving; Whipped cream, for serving

Instructions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.

Step 2

Arrange the croissant pieces evenly in the prepared baking dish. Sprinkle chocolate chips or chopped chocolate over and between the croissant pieces.

Step 3

In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and salt until well combined.

Step 4

Pour the custard mixture evenly over the croissants, pressing gently to ensure all pieces are moistened. Let stand for 10 minutes to allow the croissants to soak up the custard.

Step 5

Bake for 35–40 minutes, or until the custard is set and the top is golden brown.

Step 6

Remove from the oven and let cool for 10 minutes before serving.

Step 7

Dust with powdered sugar and serve warm with fresh berries or whipped cream, if desired.

Zusatztipps für die Zubereitung

Using day-old croissants is ideal for this recipe because they absorb the custard more effectively without becoming too soggy. If you only have fresh croissants, toast them lightly in a 300°F oven for 5-7 minutes to dry them out slightly. The 10-minute soaking period is crucial—it allows the custard to penetrate all the flaky layers, ensuring every bite is rich and creamy. When pressing the croissants into the custard, be gentle to maintain some texture while ensuring even absorption. For the best results, use a 9x13-inch baking dish as specified; this size ensures the pudding bakes evenly and achieves that perfect golden-brown top.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your tastes and what you have on hand. For a citrus twist, add a tablespoon of orange zest or a splash of orange liqueur to the custard mixture—the bright notes complement the chocolate beautifully. If you prefer a different chocolate intensity, swap semisweet chips for dark chocolate (70% cacao or higher) for a more sophisticated flavor, or use milk chocolate for a sweeter version. You can also experiment with chocolate-filled croissants for an extra-decadent variation. For those who enjoy nuts, a handful of toasted hazelnuts or pecans scattered among the croissant pieces adds wonderful crunch and flavor.

Serviervorschläge

This bread pudding shines when served warm, about 10 minutes after coming out of the oven, allowing the custard to set while maintaining that irresistible gooey texture. A light dusting of powdered sugar adds elegance and a touch of sweetness. Fresh berries—especially raspberries or strawberries—provide a bright, tart contrast to the rich chocolate and custard. A dollop of softly whipped cream or a scoop of vanilla ice cream takes it to dessert territory. For brunch gatherings, serve alongside fresh coffee or mimosas. Leftovers can be refrigerated in an airtight container for up to three days and reheated in a 300°F oven for 10-15 minutes to restore that just-baked warmth.

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Whether you're looking for an impressive brunch dish to wow your guests or a cozy weekend treat to enjoy with your morning coffee, this Chocolate Croissant Bread Pudding delivers on all fronts. It's proof that the best recipes often come from simple transformations—taking humble day-old pastries and elevating them into something truly special. With its golden, crispy top and custardy, chocolate-studded interior, this dish brings the warmth and indulgence of a French bakery right to your table. So gather your croissants, whisk up that silky custard, and prepare to create a breakfast worth waking up for.

Recipe FAQs

→ What type of croissants work best?

Day-old croissants are ideal as they soak up custard without becoming too soggy, providing a perfect texture balance.

→ Can I use different kinds of chocolate?

Yes, semisweet chocolate chips or chopped dark chocolate both melt well and complement the custard's creaminess.

→ How long should the custard soak into the croissants?

Letting the croissants soak for about 10 minutes ensures the custard penetrates fully, creating a rich, custardy interior.

→ What are good toppings to serve with this dish?

Powdered sugar, fresh berries, and whipped cream all enhance the sweet, creamy flavors and add a fresh contrast.

→ Can leftovers be stored and reheated?

Yes, leftovers keep well refrigerated and can be reheated in the oven to maintain texture and flavor.

→ Are there optional flavor additions?

Adding orange zest or a splash of orange liqueur to the custard provides a bright, fragrant twist.