Chocolate Croissant Bread Pudding is a rich and decadent dessert that everyone loves and it’s so easy to make! Great for brunch or an after dinner treat!

I don’t know what it is about croissant bread pudding, but it’s SO much better than regular bread pudding. Maybe it’s all the flaky, rich, and buttery pieces of croissant instead of regular bread.

Regardless of the logic behind it, bread pudding with croissants has become my go-to dessert for a decadent holiday dessert.

Today I’m taking things one step further with this Chocolate Croissant Bread Pudding. Sinfully good, this croissant bread pudding recipe is a dessert lover’s dream and perfect for sharing!

LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest

I took the easy way out for this recipe and grabbed a box of croissants from the bakery at my local grocery store (yay for $5 Fridays!) along with a big bag of chocolate chips because croissants and chocolate are best friends.

And you know what happened? The most epic dessert dish ever! Super rich from the croissants, cream, and chocolate that’ll satisfy any sweet tooth.

As much as I love serving this Chocolate Croissant Bread Pudding for dessert, I’ve also been known to serve it at brunch. Brunch really is the best meal. It’s the only course I know that can have breakfast, appetizer, lunch-type foods, and dessert all on the same buffet.

No one judges, they just take a little over everything and eat happily along with their favorite cocktail. Because brunch with booze is just a sad, late breakfast.

Hungry for More?

Chocolate Croissant Bread Pudding

Julie Kotzbach

Chocolate Croissant Bread Pudding is a rich and decadent dessert that everyone loves and it’s so easy to make! Great for brunch or an after dinner treat!

4.47 from 60 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 55

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 432 kcal

Ingredients

6 egg yolks
1 ½ cups milk 2% or whole
½ cup heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground nutmeg
6 croissants torn into 1-inch pieces
¾ cup semi-sweet chocolate chips

Instructions

Heat your oven to 375 degrees F. Coat a 9-inch x 9-inch baking dish with non-stick cooking spray and set aside
.In a large mixing bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until combined.
Add croissant pieces to the bowl and use a wooden spoon to stir everything together. Make sure all of the bread pieces are moistened. Add almost all of the chocolate chips to the mixing bowl and stir to combine.
Pour the bread pudding mixture into your prepared baking dish. Sprinkle the top of the bread pudding with the remaining chocolate chips.
Bake for 50 to 55 minutes or until the pudding has set and a toothpick inserted in the center comes out clean. (If the bread starts to brown too much, loosely cover the baking dish with foil.)
Serve warm or at room temperature. This bread pudding is really good with a little Crème Anglaise or vanilla ice cream on top too.

Video

Notes

If you can't get full-sized croissants, you can substitute 9 mini-croissants instead. My local grocery store flips between the two at the bakery.

Nutrition

Calories: 432 kcalCarbohydrates: 50 gProtein: 7 gFat: 22 gSaturated Fat: 12 gCholesterol: 177 mgSodium: 337 mgPotassium: 207 mgFiber: 2 gSugar: 34 gVitamin A: 700 IUCalcium: 95 mgIron: 2.1 mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.

14 Comments

Is this 1.5 Cups of milk and also 1/2 cup of heavy cream?

I’m a little confused by the measurements. Thanks! Looks delicious, I just don’t want to mess it up!

Julie says:

at

Hi Liz! Sorry for the jumbled text. Looks like my new recipe card got a little crazy! 🙂 I’ve updated it to be easier to read. And yes, you are right, 1 1/2 cups milk + 1/2 cup cream.

Reply

Amazing recipe. We cut it in half because it’s just my husband and myself. It still was great! I can’t wait to make it again!

can egg substitute be used instead of 6 egg yolks, and is hard French bread good to use??

Julie Espy says:

at

Hi Mitzi! I’m not 100% sure about the egg substitute since I’ve never used it, but you could give it a shot since you’re basically using it to build a custard. And yes, day or two old french bread would work, just cut it into 1-inch chunks. Hope this helps!

Reply

If I were to use ramekins instead would there be any adjustments?

Julie Espy says:

at

Hi Brielle! I would do 30 minutes at 350 degrees F if you dividing into individual ramekins. Hope this helps!

Reply

I was looking for a recipe to use up croissants that are going stale & this is it!! Making tonight! Just curious if it could be frozen after baked?

Julie Espy says:

at

Hi Carol! I have not tried freezing this bread pudding. You could make a mini one alongside the larger portion and test the mini with freezing. I’d love to know how things work out if you try it!

Reply

Is nutmeg correct? Not cinnamon? Just wondering hehe… ?

Julie Espy says:

at

Yep. It’s supposed to be nutmeg.

Reply

Can this pudding be put in refrigerator over night and baked the next morning?

Julie Espy says:

at

Yes it can. 🙂

Reply

Excellent! I used 1 cup milk, 1/2 cup half and half, and 1/2 cup heavy cream. Reduced the sugar to less. Than 1/2 a cup and it was plenty sweet for us. Next time I make it (and I will) I’ll reduce the temp to 350 so it will not get so dark after 50 min.