Bourbon Vanilla Chocolate Chip Croissant Bread Pudding

Why You’ll Love This Recipe

• Uses store-bought croissants for bakery-level flaky richness with minimal effort.
• Custardy center, crispy caramelized top, and melty pockets of chocolate in every bite.
• Balanced vanilla-bourbon flavor that feels special but not boozy.
• Easy to make ahead for brunches, holidays, or cozy weeknights.

Grocery List

• Produce: Optional: 1 orange (for zest, variation)
• Dairy: 4 large eggs; whole milk; heavy cream; unsalted butter
• Pantry: Granulated sugar; powdered sugar (optional); pure vanilla extract; bourbon; semisweet chocolate chips; fine sea salt; turbinado sugar (optional)

Full Ingredients

For the Bread Pudding

• 6 large day-old croissants (about 16 oz / 450 g), torn into 1.5–2 inch pieces
• 1 cup (170 g) semisweet chocolate chips or chopped semisweet chocolate, divided
• 1 tbsp unsalted butter, softened (for greasing the dish)
• 1 tbsp turbinado or granulated sugar (optional, for a crunchy top)

Vanilla–Bourbon Custard

• 4 large eggs
• 2/3 cup (135 g) granulated sugar
• 1/2 tsp fine sea salt
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 2 tsp (10 ml) pure vanilla extract
• 2 tbsp (30 ml) bourbon
• Optional: 1/4 tsp ground cinnamon

Warm Cream for Serving

• 3/4 cup (180 ml) heavy cream
• 1/2 tsp (2.5 ml) pure vanilla extract
• 1–2 tsp powdered sugar, to taste (optional)
• Pinch of fine sea salt (optional, to balance sweetness)

Step-by-Step Instructions

Step 1: Prep the dish and croissants

Heat the oven to 350°F (175°C). Grease a 9×13-inch (3-quart) baking dish with the softened butter. Tear the croissants into 1.5–2 inch chunks and loosely pile them in the dish to gauge volume, then set them aside in a bowl. If your croissants are very fresh, spread the torn pieces on a sheet pan and let them air-dry on the counter for 10–15 minutes while you make the custard.

Step 2: Mix the vanilla–bourbon custard

In a large bowl, whisk the eggs, sugar, and salt until smooth and slightly lighter in color, 30–45 seconds. Whisk in the whole milk, 1 cup heavy cream, vanilla, bourbon, and cinnamon (if using) until fully combined. For an extra-silky texture, strain the custard through a fine-mesh sieve into a large measuring jug.

Step 3: Assemble the pudding

Scatter about two-thirds of the croissant pieces evenly into the prepared dish, tucking in roughly two-thirds of the chocolate chips. Pour over half the custard and press the bread down gently so it soaks. Add the remaining croissant pieces and most of the remaining chips, then pour over the rest of the custard. Press down again so every piece is moistened. Let soak at room temperature for 20 minutes.

Step 4: Finish the top

Sprinkle the surface with the remaining chocolate chips and the turbinado sugar (if using) for a lightly crackly, caramelized top.

Step 5: Bake until custardy with a gentle jiggle

Bake on the middle rack for 40–45 minutes, until the edges are puffed and set and the center still has a slight wobble. If you check with an instant-read thermometer, the custard should read about 175°F (80°C) in the center. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Remove from the oven and rest for 10 minutes; the custard will finish setting.

Step 6: Warm the cream

While the pudding rests, gently warm 3/4 cup heavy cream with 1/2 tsp vanilla and 1–2 tsp powdered sugar (and a tiny pinch of salt, if you like) in a small saucepan over low heat until just steaming, 2–3 minutes. Do not boil. Keep warm.

Step 7: Serve

Spoon or cut generous squares of the warm bread pudding and serve immediately, drizzled with the warm vanilla cream. The contrast of crisp, caramelized croissant tops, soft custardy centers, streaks of melted chocolate, and silky cream is the whole point—enjoy it hot.

Pro Tips

• Day-old croissants absorb custard best. If using fresh, let torn pieces air-dry while you prep.
• For gooier pockets, use chopped chocolate bars instead of chips—the irregular pieces melt luxuriously.
• Strain the custard for the smoothest texture and to catch any eggy bits.
• Aim for a slight jiggle in the center; overbaking leads to a rubbery custard.
• Want a crisper top? Switch to broil for 30–60 seconds at the end—watch closely.

Variations

• Orange–Bourbon: Add 1–2 tsp finely grated orange zest to the custard; garnish with extra zest after baking.
• Mocha: Replace 1 tsp vanilla with 1 tsp espresso powder and use dark chocolate.
• No-Bourbon: Swap the bourbon for 2 tbsp milk plus an extra 1/2 tsp vanilla.

Storage & Make-Ahead

Assemble up to 12 hours ahead: cover and refrigerate the soaked, unbaked pudding. Bake straight from the fridge, adding 5–10 minutes to the bake time. Leftovers keep covered in the refrigerator for up to 4 days. Reheat individual portions in a 300°F (150°C) oven for 10–15 minutes or in the microwave until warmed through. Freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge and reheat as above. Warm fresh cream just before serving for best flavor and texture.

Nutrition (per serving)

Approximate values for 1 of 8 servings (with warm cream): 535 calories; 34 g fat (20 g saturated); 52 g carbohydrates; 31 g sugars; 9 g protein; 360 mg sodium.