Chocolate Croissant Bread Pudding

My kitchen smelled like butter and chocolate the morning I first assembled this bread pudding, and honestly, it was an accident born from having too many day-old croissants and not enough willpower to eat them plain. A friend texted asking what I was making, and by the time she arrived, golden squares of croissant were already soaking in custard, the chocolate chips softening into dark promises. That one lazy Sunday taught me that the best dishes often come from refusing to waste something delicious.

I made this for a small brunch last fall when the mornings had just started turning cool, and watching people close their eyes after the first bite told me everything I needed to know about whether this would become a regular thing. One guest asked for the recipe before she'd even finished her plate, and I remember thinking that food moments like this are why we bother cooking in the first place.

Ingredients

• Croissants (6 large, day-old, cut into 2-inch pieces): Stale croissants are actually what you want here because they'll absorb the custard without falling apart, but if your croissants are fresh, pop them in the oven for a few minutes to dry out slightly.
• Semisweet or dark chocolate (1 cup, chopped or chips): Use chocolate you actually enjoy eating because those pockets of melted chocolate are the moments people remember.
• Whole milk (2 cups): This is your custard base, and it needs to work alongside the cream to create something rich without being heavy.
• Heavy cream (1 cup): This is what transforms the mixture into something silky and luxurious, so don't be tempted to skip it.
• Eggs (4 large): These bind everything together and create that custard texture that makes each bite tender.
• Granulated sugar (1/2 cup): Sweetness without pretense, balancing the richness of the chocolate and cream.
• Vanilla extract (1 teaspoon): This whisper of flavor deepens the chocolate without announcing itself.
• Kosher salt (1/4 teaspoon): Salt does quiet work here, making every other flavor taste more like itself.

Instructions

Heat your oven and prepare the dish:

Set your oven to 350°F and butter a 9x13-inch baking dish generously, letting your hands do the work so every corner is protected.

Layer your croissants and chocolate:

Scatter the croissant pieces across the baking dish like you're creating a map, then sprinkle chocolate throughout so every piece has a chance at those melted pockets.

Whisk the custard together:

In a large bowl, combine milk, cream, eggs, sugar, vanilla, and salt, whisking until the mixture is pale and smooth. This is where your custard gets its personality.

Marry the elements together:

Pour the custard over the croissants slowly, watching as the bread begins to absorb the mixture, then press gently to help everything soak in evenly. Wait 10 minutes and let the croissants drink their fill.

Bake until the top turns golden:

Slide the dish into the oven for 35 to 40 minutes, watching for the moment when the edges are set but the center still has a gentle wiggle. The top should be golden brown, a signal that the custard has set and the chocolate has given its all.

Rest and serve:

Let everything cool for 10 minutes so the custard can fully set, then dust with powdered sugar and serve warm with berries or whipped cream if you're feeling generous.

Save

There was a quiet moment during that brunch when someone asked for seconds before anyone had even started dessert, and I realized this dish does something special: it makes people forget they're supposed to pace themselves. That's when I knew this recipe was worth keeping around.

The Art of Choosing Your Chocolate

The chocolate you choose matters more than you might think because it's not just an ingredient, it's the emotional core of this dish. I've learned through trial and error that semisweet chocolate creates pockets of familiar comfort, while dark chocolate brings a sophistication that catches people off guard. The chocolate doesn't fully melt into the custard either, which is the secret: those half-melted chips create texture and surprise, reminding you with each bite that this isn't just custard.

Why Day-Old Croissants Transform This Dish

Fresh croissants are butterflies that need to fly away, but day-old ones are ready to become something new and deeper. The texture shift is what makes this bread pudding work: stale croissants have lost their moisture and developed a structure that can absorb the custard without dissolving into mush. I discovered this the hard way by using fresh croissants once and ending up with pudding instead of bread pudding, which taught me that sometimes the ingredient waiting in your pantry is exactly the right one.

Making This Moment Special

This bread pudding transforms brunch from something casual into something worth remembering, and it does that quietly without requiring you to be a baker or have fancy skills. The warm chocolate, the creamy custard, and the butter-soaked bread work together to create a comfort that feels both indulgent and familiar. The magic is in the simplicity and in letting good ingredients speak for themselves.

• If you want to add a twist, a tablespoon of orange zest or a splash of orange liqueur makes the chocolate feel more complex and grown-up.
• Leftovers keep in the refrigerator for a few days and reheat beautifully in a 300-degree oven, so this dish actually improves your week, not just your morning.
• Dust the powdered sugar just before serving so it clings to the warm bread and doesn't disappear into the custard.

Save

This recipe became my answer to the question "what should we make for brunch?" because it delivers luxury without drama, and it's one of those dishes that makes everyone at the table feel celebrated. Make it when you want to turn an ordinary morning into something people will still be talking about next week.

Cooking Guide

→ Can I use fresh croissants instead of day-old ones?

Yes, fresh croissants can be used but it's best to dry them slightly by baking for a few minutes to absorb the custard properly and avoid sogginess.

→ What type of chocolate works best for this dish?

Semisweet chocolate chips or chopped dark chocolate provide a nice balance between sweetness and richness, complementing the buttery croissants perfectly.

→ How should leftovers be stored and reheated?

Cover leftovers tightly and refrigerate. Reheat in the oven until warmed through to maintain texture and flavor, avoiding the microwave for best results.

→ Can I add extra flavor to the custard mixture?

Yes, adding a tablespoon of orange zest or a splash of orange liqueur to the custard adds a bright, citrusy note that pairs well with chocolate and croissants.

→ What toppings complement this baked custard dish?

Light dustings of powdered sugar, fresh seasonal berries, and whipped cream enhance both the visual appeal and delicate flavors of the baked croissants.