If you’re a chocolate lover like me, then this recipe was made for you! This Chocolate Croissant Bread Pudding combines buttery, flaky croissants with a rich chocolate custard, layers of melty chocolate chips, and a crisp, crackly top for a dessert that’s somewhere between a chocolate croissant, molten chocolate cake, and a classic bread pudding.
The croissants soak up a luscious custard made with eggs, cream, milk, cocoa powder, and brown sugar, creating a soft, custardy center while the tops bake up golden and slightly crisp. Every bite is packed with pockets of melted chocolate and deep cocoa flavor.
The secret to achieving the rich, indulgent chocolate flavor is blooming the cocoa powder with melted butter before incorporating it into the custard. This simple step intensifies the chocolate and creates a smoother, more luxurious texture.
While this recipe is decadent enough for dessert, it’s equally perfect for a extra special brunch, holiday breakfast, Mother’s Day gathering, Christmas morning, or anytime you’re looking to impress your fellow chocolate lovers.
And then top it with my Homemade Vanilla Bean Cinnamon Whipped Cream, Espresso Whipped Cream, Homemade Salted Caramel Sauce, and Homemade Dark Chocolate Hot Fudge recipes for the perfect finishing touch!
Why you’ll love this recipe!
What ingredients do I need?
- Croissants: The buttery layers absorb the custard beautifully while maintaining some texture after baking.
- Eggs and Egg Yolks: Provide structure and create the rich custard base.
- Heavy Cream: Creates an ultra-luxurious, creamy texture.
- Whole Milk: Balances the richness of the cream while adding moisture.
- Cocoa Powder: Provides deep chocolate flavor throughout the custard.
- Espresso Powder: Optional, but enhances the chocolate flavor without making the dessert taste like coffee.
- Unsalted Butter: Used to bloom the cocoa powder and intensify its flavor.
- Vanilla Bean Paste, or Vanilla Extract: Adds warmth and depth.
- Cinnamon: Just enough to enhance the chocolate without being overpowering.
- Chocolate Chips: A combination of semi-sweet and dark chocolate creates the perfect balance of sweetness and richness.
- Chocolate Pearl Sugar, Swedish Pearl Sugar, or Turbinado Sugar: Creates a beautiful bakery-style crunch on top.nts
Recipe Variations
- Triple Chocolate Bread Pudding: Replace some of the semi-sweet or dark chocolate chips with white chocolate or milk chocolate chips.
- Salted Caramel Chocolate Bread Pudding: Drizzle caramel sauce over the top before serving.
- Mocha Bread Pudding: Increase the espresso powder to 2 teaspoons.
- Chocolate Raspberry Bread Pudding: Add fresh raspberries between the croissant layers.
- Nutella Chocolate Bread Pudding: Swirl Nutella into the custard before baking.
- Want a completely different bread pudding? Try my Banana Bread Pudding, which is a blog favorite!
Pro Tips
- Bloom the cocoa first! Whisk the cocoa powder, espresso powder, and melted butter together first until smooth. This helps intensify the chocolate flavor and prevents dry cocoa pockets throughout the custard.
- Once the cocoa mixture is smooth, whisk about 3–4 tablespoons of the egg and cream mixture into the cocoa paste. This loosens the mixture and makes it easier to incorporate smoothly into the remaining custard without lumps.
- Use slightly stale, or day-old, croissants absorb the custard even better than fresh ones.
- Let the custard soak into the croissants enough. Allow the bread pudding to soak for at least 2 hours before baking, but overnight is strongly recommended for the best texture and flavor.
- Don’t overbake! The center should still have a slight jiggle when removed from the oven. It will continue setting as it cools.
- Add extra chocolate (obviously!). Sprinkle additional chocolate chips over the top before baking for pools of melted chocolate.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Whole milk: Can be replaced with 2% milk.
- Vanilla Bean Paste: Vanilla extract can replace the vanilla bean paste.
- Chocolate: Milk chocolate chips can be used for a sweeter bread pudding.
- Dark Brown Sugar: Light brown sugar may be substituted.
- Croissants: Brioche bread can be used if croissants are unavailable.
Dietary Substitutions
- Gluten-Free: Use your favorite gluten-free croissants.
Leftovers and Storage
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Freeze tightly wrapped individual portions of the bread pudding for up to 2 months.
- Reheating: Warm individual servings in the microwave for 30–60 seconds or reheat in a 300°F oven until warmed through.
But, I Still Have A Few Questions…
Can I make this Chocolate Croissant Bread Pudding ahead of time?
Yes! In fact, this recipe is even better when made ahead. After assembling, cover the baking dish tightly and refrigerate overnight. This gives the croissants plenty of time to absorb the custard, resulting in an ultra-rich, custardy texture and deeper flavor.
How long should I let the bread pudding soak before baking?
At minimum, allow the bread pudding to soak for around 2 hours. However for the best texture and flavor, I recommend refrigerating it overnight. The longer soak helps the croissants fully absorb the custard and creates a more luxurious finished dessert.
Can I use fresh croissants?
Yes, but slightly stale or day-old croissants work best because they absorb the custard more effectively. If your croissants are very fresh, leave them uncovered on the counter for a few hours before assembling the recipe.
Can I use a different type of bread?
Absolutely. Brioche and challah are excellent replacements and provide a similarly rich texture. French bread can also be used, although the final result won’t be quite as buttery and decadent as croissants.
Why do you bloom the cocoa powder?
Blooming the cocoa powder with melted butter helps intensify the chocolate flavor and creates a smoother custard. This step helps release the cocoa’s natural flavor compounds and prevents dry cocoa pockets throughout the bread pudding.
Why do I add some of the custard mixture to the cocoa paste first?
Whisking 3–4 tablespoons of the custard mixture into the bloomed cocoa paste helps loosen it before adding it to the larger bowl. This allows the chocolate mixture to blend smoothly into the custard and prevents lumps.
Do I have to use espresso powder?
No. The espresso powder is completely optional. It doesn’t make the bread pudding taste like coffee; it simply enhances the chocolate flavor and adds depth. If you don’t have any on hand, you can leave it out.
Can I use milk chocolate chips instead of dark chocolate chips?
Yes. Milk chocolate chips will create a sweeter bread pudding, while dark chocolate chips provide a richer and more intense chocolate flavor. Use your favorite combination, or whatever you have available.
How do I know when the bread pudding is done baking?
The top should be golden brown and slightly crisp, while the center should be mostly set with a slight jiggle. A knife inserted near the center should come out mostly clean with some melted chocolate. Be careful not to overbake, as the bread pudding will continue setting as it cools.
Can I serve this for brunch instead of dessert?
Absolutely. This recipe is decadent enough for dessert but also makes a stunning addition to holiday breakfasts and brunches. It’s perfect for Christmas morning, Easter, Mother’s Day, birthdays, and special weekend gatherings.
What toppings pair well with Chocolate Croissant Bread Pudding?
This bread pudding is delicious on its own, but even better topped with Homemade Whipped Cream, Espresso Whipped Cream, Homemade Salted Caramel Sauce, Hot Fudge, vanilla ice cream, fresh berries, chocolate shavings, toasted nuts, or a dusting of powdered sugar.
Can I freeze Chocolate Croissant Bread Pudding?
Yes. Once cooled completely, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
How do I reheat leftovers?
Microwave individual servings for 30–60 seconds until warm. For larger portions, cover with foil and reheat in a 300°F oven for 15–20 minutes. A splash of cream can help restore moisture if needed.
Can I add other mix-ins to the bread pudding?
Definitely. Try adding raspberries, strawberries, white chocolate chips, peanut butter chips, chopped toasted pecans, hazelnuts, toffee bits, caramel pieces, or swirls of Nutella for a fun variation. The options are truly endless.
Why did my bread pudding turn out dry?
Dry bread pudding is usually caused by not soaking the croissants long enough, overbaking, or failing to fully coat the croissants with the custard. For the best results, let the mixture soak overnight and remove it from the oven when the center is just set.
Can I prepare this for a holiday brunch the night before?
Yes! This is one of my favorite make ahead recipes. Assemble everything the night before, refrigerate overnight, and simply bake the next morning. It makes entertaining easy and stress free.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Chocolate Croissant Bread Pudding
Ingredients
- 6 large croissants chopped into 1" cubes
- 4 large eggs
- 2 egg yolks
- 4 tablespoons unsalted butter melted
- 1½ cups heavy cream
- 1 cup whole milk
- ⅓ cup cocoa powder
- 1 teaspoon espresso powder optional
- ½ teaspoon cinnamon
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup dark brown sugar
- 1 cup semi-sweet chocolate chips reserve some for topping
- 1 cup dark chocolate chips or chopped dark chocolate, reserve some for topping
- Chocolate pearl sugar Swedish pearl sugar, or turbinado sugar for topping
Instructions
- Grease a 9×13-inch baking dish and add the chopped croissants.
- In a small bowl, whisk together the cocoa powder, espresso powder, and melted butter until a smooth paste forms.
- In a large mixing bowl, whisk together the eggs, egg yolks, heavy cream, milk, vanilla, cinnamon, salt, granulated sugar, and brown sugar.
- Add 3–4 tablespoons of the custard mixture to the cocoa paste and gently whisk until smooth. This helps loosen the cocoa mixture and allows it to blend easier into the custard.
- Slowly whisk the cocoa mixture into the remaining custard until fully combined.
- Stir in the semi-sweet and dark chocolate chips.
- Pour the custard evenly over the croissants, pressing gently so all pieces absorb the liquid.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 375°F.
- Sprinkle additional chocolate chips and turbinado sugar over the top.
- Cover with foil and bake for 35–40 minutes.
- Remove foil and continue baking for 20–25 minutes until golden brown and just set in the center.
- Allow to cool for 10–15 minutes before serving.
- Serve warm with whipped cream, espresso whipped cream, caramel sauce, hot fudge sauce, or vanilla ice cream.
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Yummy!! 😋
Oh it is amazing! 🙂