Croissant Bread Pudding Recipe

Introduction

This Croissant Breakfast is a delightful twist on classic bread pudding, bringing flaky croissants and rich chocolate chips together in a creamy custard. Perfect for a cozy weekend brunch, it’s easy to prepare and sure to impress your family or guests.

Ingredients

• 5 large croissants (preferably day-old), cut into 1-inch pieces
• 1 cup semi-sweet chocolate chips
• 2 cups whole milk
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Optional for topping: powdered sugar, for dusting
• Optional for serving: fresh berries or whipped cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Place the croissant pieces evenly in the baking dish, then sprinkle the chocolate chips over and between the layers.
3. Step 3: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until fully combined.
4. Step 4: Pour the custard mixture evenly over the croissants. Gently press down with a spatula so the croissants soak up the custard.
5. Step 5: Let the mixture sit for 10–15 minutes to allow the croissants to absorb the custard (optional but recommended).
6. Step 6: Bake uncovered for 45–50 minutes, or until the top is golden and the custard is set. If the top browns too quickly, tent with foil during the last 10–15 minutes of baking.
7. Step 7: Let cool slightly before dusting with powdered sugar. Serve warm with fresh berries or whipped cream if desired.

Tips & Variations

• Use day-old croissants for the best texture, as fresh ones can become too soggy.
• Try swapping semi-sweet chocolate chips for white or dark chocolate depending on your preference.
• Add a handful of chopped nuts, such as pecans or almonds, for extra crunch.
• If you prefer a dairy-free version, substitute whole milk with almond or oat milk.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) until warmed through to maintain crisp edges. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this the night before?

Yes, you can assemble the dish and refrigerate it overnight before baking. Just add a few extra minutes to the baking time if baking straight from cold.

Can I use frozen croissants instead of day-old ones?

Yes, just thaw frozen croissants completely before cutting and layering to ensure they soak up the custard properly and bake evenly.

Croissant Bread Pudding Recipe

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★★★★★

4.9 from 121 reviews

This Croissant Breakfast casserole is a decadent, custardy baked dish made from day-old croissants soaked in a rich mixture of milk, eggs, sugar, and vanilla, layered with semi-sweet chocolate chips. It bakes to a golden, fluffy texture that’s perfect for a special breakfast or brunch, served warm with optional powdered sugar, fresh berries, or whipped cream.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 5 large croissants (preferably day-old), cut into 1-inch pieces
• 1 cup semi-sweet chocolate chips
• 2 cups whole milk
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Optional Toppings

• Powdered sugar, for dusting
• Fresh berries, for serving
• Whipped cream, for serving

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer Croissants and Chocolate: Place the croissant pieces evenly in the baking dish, then sprinkle the semi-sweet chocolate chips over and between the croissant layers to ensure chocolate is distributed throughout.
3. Make Custard: In a large bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and fully combined, creating a rich custard.
4. Soak the Croissants: Pour the custard evenly over the croissant pieces in the baking dish, then gently press down with a spatula to help the croissants absorb the custard mixture thoroughly.
5. Let Sit (Optional): Allow the mixture to sit at room temperature for 10–15 minutes, enabling the croissants to soak up the custard for a more custardy texture.
6. Bake: Bake the casserole uncovered for 45–50 minutes, or until the top turns golden brown and the custard is completely set. If the top browns too quickly, tent the dish with foil for the last 10–15 minutes to prevent burning.
7. Serve: Let the baked croissant casserole cool slightly. Dust with powdered sugar if desired and serve warm alongside fresh berries or whipped cream for an indulgent breakfast treat.

Notes

• For best texture, use croissants that are slightly stale or day-old to prevent sogginess.
• The optional resting time before baking helps the croissants fully absorb the custard but can be skipped if short on time.
• Adjust sugar amount to taste or substitute with a sugar alternative for dietary preferences.
• Cover with foil if the top is browning too fast during baking to avoid burning.
• Serving warm enhances the melty chocolate and custardy experience.

Keywords: croissant breakfast, baked croissant casserole, chocolate custard bake, sweet breakfast, brunch recipe