Chocolate Chip Croissant Bread Pudding: The Ultimate Brunch Delight
Bread pudding might be the most comforting dessert on the planet, and this Chocolate Chip Croissant Bread Pudding takes that idea to the next level. Imagine buttery, flaky croissants soaked in a rich, creamy custard base, filled with gooey chocolate chips, and topped with a sweet glaze. It’s the kind of dessert that’s indulgent but not overwhelming, comforting but still luxurious. Whether it’s a weekend brunch with the family, a special occasion, or just a cozy treat for yourself, this dish is guaranteed to bring smiles to the table.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Bread Pudding:
- 1 pound croissants, torn into 1-inch cubes
- 8 tablespoons unsalted butter (Land O Lakes®), melted
- 1 cup semisweet chocolate chips
- 2 ½ cups half & half (Land O Lakes®)
- 1 cup white sugar
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons dark brown sugar
For the Powdered Sugar Glaze:
- 2 cups powdered sugar
- 2–4 tablespoons milk
- 1 teaspoon coffee extract
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Before you start preparing the bread pudding, preheat your oven to 350°F (175°C). This ensures that your oven is at the right temperature when you’re ready to bake. It’s always a good idea to grease your baking dish as well. Here, you’ll be using a 13×9-inch baking dish, and greasing it with butter or non-stick spray will prevent the bread pudding from sticking during baking. The croissant and chocolate mixture needs to be able to slide easily out of the dish once it’s baked.
- Prepare the Croissants: Croissants are the star of the show, so let’s give them the attention they deserve. Tear the croissants into 1-inch cubes. Don’t worry about making them perfectly even—the rustic, uneven pieces will actually give your bread pudding more texture. You want those crispy edges to get extra crispy in the oven, while the inside soaks up the rich custard and chocolate. Place the croissant pieces into a large bowl, making sure that each piece gets a nice, even coating of butter. The more croissants you tear, the better the bread pudding will be, so feel free to add extra croissants if you have more than a pound on hand.
- Add the Butter: Melt the butter in a microwave-safe bowl or in a small saucepan. Once the butter is melted, pour it over the torn croissants and toss gently to coat. The butter helps give the croissants that rich, buttery flavor that you love in pastries. The butter also helps them absorb the custard later on, contributing to the perfect texture of the bread pudding.
- Add the Chocolate Chips: Sprinkle the semisweet chocolate chips over the buttered croissants. The chocolate will melt into the bread pudding as it bakes, creating pockets of warm, gooey chocolate throughout the dish. The semi-sweet chocolate balances perfectly with the sweetness of the custard and the richness of the croissants, offering just the right amount of indulgence. Toss the mixture to ensure that the chocolate chips are evenly distributed throughout the croissant pieces.
- Make the Custard Mixture: In a large mixing bowl, whisk together the half & half, white sugar, eggs, egg yolks, vanilla extract, and kosher salt. The half & half gives the custard its rich, velvety texture, while the eggs help it set up perfectly in the oven. The white sugar sweetens the custard, but the real star is the vanilla extract. Vanilla adds a warm, aromatic flavor that enhances the overall taste of the bread pudding. The kosher salt helps balance the sweetness, giving it that perfect contrast. Once everything is combined and well whisked, you’ll have a smooth custard mixture ready to pour over your croissant mixture.
- Combine the Mixture: Pour the custard mixture evenly over the buttered croissants and chocolate chips in your prepared baking dish. Use a spoon or spatula to press the croissant pieces gently into the liquid, making sure they are well submerged. This will allow the croissants to soak up all of that delicious custard. Let the mixture sit for about 30 minutes, pressing down occasionally to ensure that every piece of croissant is getting enough of that custard. During this time, the croissants will absorb the custard, softening and becoming flavorful. The chocolate chips will begin to melt into the mixture, and you’ll start to see the custard thicken around the croissant pieces.
- Sprinkle Brown Sugar: After the croissants have soaked for about 30 minutes, sprinkle the top of the bread pudding with dark brown sugar. This adds a touch of caramelization during baking, giving the bread pudding a slightly crunchy, sweet topping that contrasts beautifully with the soft, custardy interior. The brown sugar melts into the pudding, adding a subtle depth of flavor that makes each bite even more indulgent.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and the center is set. The bread pudding should be firm yet slightly jiggly in the middle. The edges should be crispy and caramelized, while the center will be rich and custardy. If you find that the top is browning too quickly, you can cover it loosely with foil to prevent over-browning while the center continues to set.
- Prepare the Glaze: While the bread pudding is baking, you can prepare the powdered sugar glaze. In a small mixing bowl, combine the powdered sugar, milk, coffee extract, and vanilla extract. Start with 2 tablespoons of milk and gradually add more until you reach your desired glaze consistency. The glaze should be smooth and slightly runny, perfect for drizzling over the warm bread pudding. The coffee extract adds a touch of depth to the glaze, complementing the chocolate in the bread pudding and adding a hint of bitterness that balances the sweetness. If you don’t have coffee extract, you can substitute it with a small amount of brewed coffee.
- Serve: Once the bread pudding has finished baking, let it cool for a few minutes before serving. Drizzle the powdered sugar glaze generously over the top, letting it flow down the edges of the pudding and soaking into the warm croissants. This glaze adds a beautiful sweetness and a silky texture that takes the bread pudding from great to unforgettable. Serve the bread pudding warm, and enjoy!
Notes
- Ingredient Substitutions: If you don’t have half & half, you can substitute it with whole milk or a mix of heavy cream and milk. For those with dietary preferences, you can use dairy-free butter and milk alternatives like almond milk or oat milk. Feel free to experiment with different chocolate options, such as dark chocolate, milk chocolate, or even white chocolate chips.
- Add-ins: While this recipe calls for chocolate chips, you can mix things up by adding other ingredients. Raisins, nuts (such as chopped pecans or walnuts), or even a swirl of caramel sauce can complement the flavors and add variety. For a more festive touch, try adding a pinch of cinnamon or nutmeg to the custard mixture for extra warmth.
- Serving Suggestions: This bread pudding is delicious on its own, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or even fresh berries for a contrast in flavor. For a truly indulgent experience, serve it alongside a hot cup of coffee or a glass of cold milk.