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–+ servings

Chocolate Croissant Bread Pudding

This Chocolate Croissant Bread Pudding is rich, custardy, and loaded with chocolate in every single bite. Buttery croissants soak up a decadent chocolate custard before being baked until golden on top and soft in the center. Perfect for a extra special brunch, holiday breakfast, or indulgent dessert.
5 from 1 vote
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Course: Breakfast, Brunch, Dessert, Holiday
Cuisine: American
Keyword: breakfast bread pudding, brunch bread pudding, chocolate bread pudding, chocolate bread pudding from scratch, croissant bread pudding, croissant french toast bake, homemade bread pudding, Rich Chocolate Bread Pudding
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 12 servings

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 9x13-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.