Czekoladowe croissant pudding chleb

My neighbor showed up one Saturday morning with a bag of day-old croissants from the bakery down the street, and I had no idea what to do with them. She mentioned something about bread pudding, which sounded fancy and complicated, but then she walked me through it right there in my kitchen. Twenty minutes later, I was sliding this golden, chocolate-studded masterpiece into the oven, and the whole house smelled like a French patisserie had moved in. That was the moment I realized the best brunch dishes are the ones that feel effortless but taste like you spent hours planning.

I made this for a surprise Sunday brunch when my sister was visiting, and watching her face light up when she bit into it was worth every second. She kept asking if I'd baked the croissants myself, and I loved letting her think I was more talented than I actually am. The pudding came out warm and custardy in the middle with just enough firmness on top, and everyone went back for seconds before the first round was even finished. That's when I knew this recipe was a keeper.

Ingredients

• Day-old croissants, cut into 2-inch pieces: Stale croissants are your secret weapon here because they absorb the custard better than fresh ones, creating a custard-soaked interior instead of a mushy mess.
• Semisweet or dark chocolate chips: I prefer dark chocolate for depth, but semisweet works beautifully if you want something sweeter and less intense.
• Whole milk and heavy cream: The combination gives you a rich custard that's indulgent without being overpowering, and the fat content keeps everything silky.
• Large eggs: These bind everything together and add structure, so don't skip them or use smaller eggs.
• Granulated sugar: A half cup sweetens the custard just right, letting the chocolate and buttery croissants shine.
• Vanilla extract and kosher salt: Vanilla deepens the flavor profile while salt makes everything taste more balanced and complex.

Instructions

Prepare your stage:

Heat your oven to 350°F and butter a 9x13-inch baking dish so nothing sticks. This temperature is hot enough to bake through without browning too fast on top.

Layer your foundation:

Spread the croissant pieces evenly across the dish, then scatter chocolate chips throughout like you're hiding treasure for someone to discover. Don't hold back on the chocolate—it melts into every crevice and makes each bite worth it.

Build your custard:

Whisk together milk, cream, eggs, sugar, vanilla, and salt in a large bowl until it's completely smooth and the sugar has dissolved. This is your magic ingredient that transforms dry bread into something spoonable and luxurious.

The crucial soak:

Pour the custard evenly over the croissants, pressing gently so everything gets moistened all the way through. Let it sit for 10 minutes—this resting period is non-negotiable because it lets the bread absorb the liquid and ensures you don't end up with dry patches.

Bake until golden:

Slide it into the oven for 35 to 40 minutes, watching until the custard is just set and the top turns a gorgeous golden brown. The center should jiggle slightly when you gently shake the dish, which means it's perfectly cooked.

Cool before serving:

Let it rest for 10 minutes out of the oven so it firms up enough to cut cleanly without falling apart. This short rest makes plating easier and lets the flavors settle.

Zapisz

There's something deeply satisfying about pulling this out of the oven and watching steam rise off the golden surface, knowing that something so decadent came together in barely an hour. My family has since requested it every holiday breakfast, and I've stopped pretending it's difficult to make.

Why Day-Old Croissants Matter

Fresh croissants are incredible on their own, but they're too delicate and airy for bread pudding. When you use day-old ones, the layers have already set and they're ready to absorb liquid without turning into paste. I learned this the hard way after buying beautiful fresh croissants from the fancy bakery and ending up with something closer to croissant soup than pudding. Now I plan ahead and buy them the day before, or I ask the bakery if they have any from the morning that are starting to lose their crispness.

Chocolate and Flavor Combinations

The chocolate is honestly the star here, so choose something you actually like eating on its own. Semisweet chocolate chips are forgiving and pair beautifully with the buttery croissants, but I've had incredible results with dark chocolate when I want something less sweet. One morning I added a tablespoon of orange zest to the custard, and it transformed the whole dish into something bright and sophisticated, like something you'd order at a fancy brunch spot.

Serving and Storage Wisdom

Serve this warm with a dusting of powdered sugar and fresh berries if you're feeling fancy, or whipped cream if you want to lean into the indulgence. Leftovers keep beautifully in the fridge for three days, and you can reheat individual servings in a low oven without drying them out.

• Dust powdered sugar on top just before serving so it doesn't disappear into the warm pudding.
• Fresh berries cut through the richness and add a pop of color that makes the whole thing feel special.
• Make it the night before and bake it in the morning for a stress-free brunch that feels completely effortless.

Zapisz

This recipe has become my go-to when I want to impress without stress, and it never fails to make people feel cared for. There's real magic in transforming something as simple as day-old croissants into something that tastes like pure indulgence.

Najczęściej zadawane pytania dotyczące przepisów

→ Jakie croissanty wybrać do tego dania?

Najlepiej użyć croissantów z dnia poprzedniego, które lepiej wchłoną masę i zachowają strukturę podczas pieczenia.

→ Czy można zastąpić czekoladę innym składnikiem?

Tak, można użyć np. białej czekolady lub posiekanych orzechów, by nadać deserowi inny charakter.

→ Jak długo powinno się zapiekać pudding?

Optymalny czas pieczenia to 35-40 minut w temperaturze 175°C, aż masa się zetnie, a wierzch będzie złocisty.

→ Czy deser można przygotować wcześniej?

Można przygotować go dzień wcześniej, przechowywać w lodówce i podgrzać przed podaniem.

→ Jakie dodatki pasują do tego deseru?

Dopełnią go świeże owoce, cukier puder lub bita śmietana, które subtelnie wzbogacą smak.