Chocolate Croissant Bread Pudding

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This irresistible Chocolate Croissant Bread Pudding combines flaky, buttery croissants, sweet chocolate morsels, and a rich egg custard for a filling dessert. Top it with fresh strawberries, whipped cream, or a drizzle of melted chocolate for a sweet addition to any day!

A white plate with a silver fork in the back and a large slice of chocolate croissant bread pudding topped with fresh fruit and drizzles of melted chocolate.
Chocolate Croissant Bread Pudding

There is nothing I love more than an easy to make dessert that comes together with just a handful of ingredients. Croissants and chocolate pair perfectly together in this elevated bread pudding recipe. In just 30 minutes, you can quickly and easily whip up this dessert for any occasion!

Why we love this Chocolate Croissant Bread Pudding

Sweet chocolate pockets and buttery croissants are at the top of my list for why we love this double chocolate croissant bread pudding. A few other reasons include:

  1. Perfect use for day-old croissants.
  2. Ready in under 30 minutes.
  3. Can be prepped in advance.
  4. You can serve it with a number of different toppings like fresh fruit, melted chocolate, or whipped cream.

History of the bread pudding

Historically bread pudding developed as a way to use stale or left-over bread in the 12th century. This dish typically consists of bread soaking in a sweet custard made of milk, eggs, and sugar and then bakes to crunchy on the outside but soft and tender inside treat.

Just like rice pudding, different countries have their own version of bread pudding and incorporate different ingredients and flavors in their recipe. You might find banana bread pudding in the Philippines or a pudín in Cuba served with a guava marmalade.

Taking my own spin on this classic recipe, I used buttery croissants and chocolate chips to make a sweet treat you can eat at brunch or for an indulgent dessert.

How to make Chocolate Croissant Bread Pudding

Ingredients you’ll need

  • Butter – Melted and mixed in with the croissant pieces.
  • Croissants – I have used the large croissants from Costco for the recipe. If you are using the smaller ones from the grocery store, you’ll need at least 12-14 croissants.
  • Eggs and Milk – Together these make an egg custard that soaks the croissants.
  • Sugar – To sweeten the egg custard.
  • Vanilla essence – Adds a little flavor to the egg custard.
  • Chocolate Chips – I used semi-sweet chocolate chips but you could also use dark chocolate if you want.
  • Strawberries, chopped – for serving on the finished bread pudding.

Step by Step Instructions

  1. Preheat the oven to 350°F.
  2. Beat eggs until they are light, frothy, and evenly colored. You can use a blender, beater, or whisk.
  3. Mix in milk, sugar, and vanilla essence then set aside.
  4. Next, chop the croissants into bite-sized pieces.
  5. In an oven-safe bowl, stir together melted butter and chopped croissants. Mix well until the croissants are evenly coated with butter.
  6. Add two tablespoons of semi-sweet chocolate chips to the bowl and mix.
  7. Pour the egg mixture over the croissants. Using a spatula, mix until the croissants are evenly coated with the egg mixture.
  8. Optional- Cover and let the croissants soak in the mixture for 15 minutes. (I usually don’t do this step and it works out fine).
  9. Bake for 30 minutes at 350°F or until a tooth pick inserted in the middle comes out clean.
  10. Top the dish with the remaining 2 tablespoons of chocolate chips and broil on low for a minute to crisp the top.
  11. Serve warm with a side of freshly cut strawberries and blueberries. You could also drizzle melted chocolate over it before serving.

Recipe notes

Ingredient substitutions

There are a few swaps you might consider making for this bread pudding.

  • Milk- You can swap the milk out for non-dairy milk such as almond milk or oat milk.
  • Chocolate Chips – Try switching out the semi-sweet chocolate chips with white chocolate, milk chocolate, or dark chocolate chips.

How to prep bread pudding ahead

To prep for this recipe in advance – Mix the croissants with the egg custard and refrigerate them until you are ready to bake. 

You can also make the entire dish in advance and freeze in an airtight container for up to 3 months. When you are ready to re-heat and serve the bread pudding simply transfer the dish to the refrigerator and allow it to thaw overnight. Bake in the oven at 350°F for 10 minutes or until cooked to an internal temperature of 165°F.

Storing and reheating Croissant Bread Pudding

Store your bread pudding in an airtight container in the refrigerator for up to 4 days.

When you want to reheat the double chocolate croissant bread pudding pop it in the oven, at 350°F, covered with foil for 5-10 minutes.

Alternative Cooking Instructions

I have tried this recipe in the Instant Pot but did not like the texture. If you want to give it a shot, you’ll need a pan that fits inside the Instant Pot. I use this spring-form pan. 

  • Follow instructions from 1-6 above. 
  • Add a cup of water to the inner pot. 
  • Place a trivet in the Instant Pot and place the bowl on top. Cover the pan with foil. 
  • Pressure cook for 30 minutes.
  • Wait for 10 minutes before releasing pressure. 

To Top It Off

I love adding fresh chopped strawberries and blueberries to this chocolate croissant bread pudding but here are a few other decadent and delicious ways to serve up this bread pudding.

  • Dolloped with whipped cream
  • Dusted with powdered sugar
  • Drizzled with maple syrup
  • Smothered in chocolate fudge sauce
  • Topped with a large scoop of vanilla ice cream.

Frequently asked questions

How do you moisten bread pudding?

This recipe yields a pudding that is crunchy on the top and moist on the inside. If you prefer it to be completely moist, use 4 eggs and about 1.5 cups of milk. You’ll have to increase the baking time to 40-45 minutes so that all the egg custard is absorbed. 

Is bread pudding supposed to be wet or dry?

When baked properly the inside of bread pudding should be moist while the exterior is dry and well baked.

How do you make bread pudding from scratch?

To make bread pudding from scratch use cubed bread and a custard made of eggs, milk, sugar, and vanilla.

How do you know if bread pudding is done?

You will know bread pudding is completely cooked through when a toothpick inserted in the middle comes out clean.

A square baking dish with croissant bread pudding drizzled with melted chocolate and topped with fresh fruit.
Chocolate Croissant Bread Pudding

Other baked dessert recipes you’ll love

  • Instant Pot Brownie Cake– Delicious and decadent Instant Pot brownie cake is the dessert you didn’t know you needed! 
  • Molten Lava Cake– This Molten Lava Cake is amazing – it takes all of 20 minutes to make + it will surely satisfy your fill for chocolate for the week. 
  • Instant Pot Date Cake– If you want to start making cakes in the Instant Pot, this date cake recipe is perfect for you – failproof and easy.
  • Chocolate Brownies– If you like your brownies to be dense, moist and chocolatey, I have the perfect recipe for you. 
  • Healthy Double Chocolate Zucchini Bread– Moist Chocolate Zucchini Bread with chocolate chips makes a healthy quick bread perfect for snacking! 
A caption that reads Solve the dinnertime dilemma. Sign up to get easy weeknight recipes and meal planning tips delivered straight to your inbox.
A white plate with a serving of chocolate croissant bread pudding topped with melted chocolate and fresh fruit.

Chocolate Croissant Bread Pudding

5 from 1 vote
Flaky croissants are smothered in a sweet egg custard and baked to perfection with melty pockets of chocolate in this double chocolate croissant bread pudding.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Diet : Eggs
Course : Breakfast
Method: Oven
Cuisine : American

Ingredients
  

  • 2 tablespoons butter
  • 8 large croissants, see note
  • 3 eggs, well beaten
  • 2 tablespoons granulated sugar
  • 1 cup milk
  • ¼ teaspoon vanilla essence, optional
  • 4 tablespoons chocolate chips, divided
  • chopped strawberries

Instructions
 

  • Preheat the oven to 350°F.
  • Beat eggs with a mixer, blender, beater or whisk until they are light, frothy and evenly colored.
  • Next, add milk, sugar, and vanilla essence. Mix well and set aside.
  • Chop the croissants to bite-sized pieces .
  • In an oven-safe bowl, add melted butter along with chopped croissants. Mix well till the croissants are evenly coated with butter.
  • Add two tablespoons of semi-sweet chocolate chips and mix.
  • Pour the egg-milk mixture over the croissants. Mix them using a spatula till all the croissants are evenly coated.
  • Optional step – Cover and let the croissants soak in the mixture for about 15 minutes. I usually don't and it works out fine.
  • Bake for 30 minutes or until a toothpick inserted in the middle comes clean.
  • Add the remaining 2 tablespoons of chocolate chips and broil on low for a minute to crisp the top.
  • Serve warm with a side of freshly cut strawberries and blueberries. You could also drizzle melted chocolate over it before serving.

Notes

This recipe yields a pudding that is crunchy on the top and moist on the inside. If you prefer it to be completely moist, use 4 eggs and about 1.5 cups of milk. You’ll have to increase the baking time to 40-45 minutes so that all the egg custard is absorbed. 
Recipe notes
  1. To prep for this recipe in advance – Mix the croissants with the egg custard and refrigerate them until you are ready to bake. 
  2. Whisk till the egg whites and yolk are completely combined before adding milk. 
  3. I have used the large croissants from Costco for the recipe. If you are using the smaller ones from the grocery store, you’ll need at least 12-14 croissants.
  4. Instant Pot version – I have tried this recipe in the Instant Pot but did not like the texture. If you want to give it a shot, you’ll need a pan that fits inside the Instant Pot. I use this spring-form pan. 
    • Follow instructions from 1-6 above. 
    • Add a cup of water to the inner pot. 
    • Place a trivet in the Instant Pot and place the bowl on top. Cover the pan with foil. 
    • Pressure cook for 30 minutes.
    • Wait for 10 minutes before releasing pressure. 

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here’s a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Calories: 624kcalCarbohydrates: 62gProtein: 16gFat: 35gSaturated Fat: 19gTrans Fat: 1gCholesterol: 220mgSodium: 656mgPotassium: 277mgFiber: 3gSugar: 23gVitamin A: 1301IUVitamin C: 6mgCalcium: 133mgIron: 3mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
Keyword : Best, easy, homemade

Get dinner on the table faster!

Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen.

An overhead shot of Gujarathi kadhi along with rice, rotis and a side of lemon

FREE EMAIL COURSE

Simmer to Slimmer Logo

Leave a Reply

Your email address will not be published.

Recipe Rating