Warm Chocolate Croissant Pudding transforms buttery croissants into a rich, custardy dessert packed with melted dark or semi-sweet chocolate. Finished with a light dusting of cocoa or powdered sugar, it's an easy make-ahead treat that's especially comforting when served warm.
Nutrition per serving
Source: USDA FoodData Central.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 8 servings.8 of 11 ingredient lines matched nutrition data.Whole dish estimate before serving split: 11090 kcal.Ingredient match confidence: 73%.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 6 large butter croissants (about 450–550 g total), torn into 2–3 inch pieces
- 170 g (6 oz) semi-sweet or dark chocolate, chopped
- 4 large eggs
- 600 ml (2½ cups) whole milk
- 240 ml (1 cup) heavy cream
- 120–150 g (½–¾ cup) granulated sugar, to taste
- 1 tbsp vanilla extract
- 1/2 tsp fine salt
- ½ tsp ground cinnamon, optional
- 1 tbsp unsalted butter, for greasing the baking dish
- 2 tbsp cocoa powder or powdered sugar, optional, for finishing
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Instructions
- 1
Prepare the oven and dish: Preheat the oven to 175°C / 350°F. Grease a 9×13-inch (3–4 qt) baking dish with the butter.
- 2
Arrange the croissants: Place the torn croissant pieces evenly in the prepared baking dish. Scatter the chopped chocolate throughout, tucking some pieces between the croissant pieces so the chocolate melts evenly.
- 3
Make the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla, salt, and cinnamon, if using, until smooth and well combined.
- 4
Soak: Pour the custard evenly over the croissants. Gently press the croissants down so they absorb the custard. Let stand for 15 minutes. For a richer, more custardy pudding, cover and refrigerate for 2–12 hours before baking.
- 5
Bake: Bake for 35–45 minutes, until puffed and set around the edges while the center remains slightly wobbly. If the top starts browning too quickly, loosely cover the dish with foil for the final 10–15 minutes.
- 6
Rest and serve: Let the pudding rest for 10 minutes before serving. Dust with cocoa powder or powdered sugar, if desired, and serve warm.
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Notes
- Nutrition is an estimate and will vary depending on the size and brand of croissants, chocolate, dairy products, and the amount of sugar used.