Chocolate Croissant Bread Pudding

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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!

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.

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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

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• 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!