Croissant Chocolate Bread Pudding Cake (Episode 1: Croissant Chocolate Marshmallow Cake Series)

Croissant Chocolate Bread Pudding Cake

There’s something magical about the start of the holiday baking season, and what better way to kick things off than with a decadent croissant bread pudding cake?! Using leftover croissants in a dessert is amazing — the way they soak up custard without falling apart, the crispy edges that caramelize in the oven, the richness they bring to something as cozy as a bread pudding. This chocolate version is the base of my new winter baking series: a Croissant Chocolate Marshmallow Cake made of layers of decadent chocolate bread pudding, marshmallow cream filling, homemade vanilla marshmallows, and a glossy chocolate ganache that drips dramatically over the top.

But here’s the best part — this first component stands completely on its own. Warm with ice cream or chilled with whipped cream, this Croissant Chocolate Bread Pudding Cake is one of the most comforting, easy chocolate desserts you can make, using either homemade croissants or store-bought.

If you want to follow the full cake build, the next three components are coming soon — and I’ll link them below as each one goes live.

Why You’ll Love It

• Uses croissants (store-bought OR homemade) to give the richest texture

• Not overly sweet, deeply chocolatey, and perfectly custardy

• Works as a standalone dessert or as part of the full cake

• Easy to prep ahead and slice cleanly

• Flexible — make it plain or build it into the full chocolate-marshmallow showstopper

Ingredient Highlights

Croissants: stale or lightly toasted croissants absorb custard best without collapsing

Cocoa + malted milk powder: add depth, richness, and that “bakery hot cocoa” flavor

Egg yolks: give the custard its silky structure

Slow bake at 325°F: keeps everything creamy without drying out

Step Overview

• Prep pan (butter + cocoa)

• Toast croissants

• Whisk chocolate custard

• Soak croissants 10 minutes

• Pack into pan + bake

• Chill fully so it slices cleanly

• Serve alone — OR bookmark the full cake assembly coming in Episodes 2–4

Internal Links  

Want to build the full Croissant Chocolate Marshmallow Cake?

This recipe is Episode 1 of 4.

Homemade Croissants

Episode 2: Marshmallow Cream Filling + Chocolate Ganache

Episode 3: Homemade Mini Marshmallows

Episode 4: Full Assembly + Final Reveal Cake

This chocolate croissant bread pudding is warm, nostalgic, and deceptively simple — the kind of dessert that makes your whole kitchen smell like winter and chocolate. Whether you stop here and enjoy it with a scoop of ice cream, or follow along through all four episodes to build the full Croissant Chocolate Marshmallow Cake, this recipe is meant to bring comfort, creativity, and a little bit of kitchen magic into your home.

Croissant Chocolate Bread Pudding Cake

A rich, custardy chocolate bread pudding made with croissants for the softest, most indulgent texture. Serve it warm with ice cream or use it as the chocolate base layer for the full Croissant Chocolate Marshmallow Cake (coming in Episodes 2–4).

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chill Time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Servings: 10 -12

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Croissant Base

• 6 –7 stale croissants cubed (≈ 450–500 g)
• 360 ml 1 ½ cups whole milk
• 240 ml 1 cup heavy cream
• 100 g ½ cup granulated sugar
• 30 g ¼ cup Dutch-process cocoa powder
• 2 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• ½ tsp espresso powder
• 25 g 2 Tbsp malted milk powder
• Butter for greasing
• Cocoa powder for dusting

Equipment

• 8-inch springform pan
• Mixing bowls
• Whisk and or hand mixer
• Sheet pan
• Measuring cups/spoons
• Kitchen scale
• Rubber spatula

Method

 

Prep the Pan

1. Grease an 8-inch springform pan with butter. Dust with cocoa powder so the cake unmolds cleanly.

Prep the Croissants

1. Cut or tear 6–7 croissants (≈ 450–500 g) into 1–1.5 inch cubes.
2. If using fresh croissants, spread on a sheet pan and toast at 300°F (150°C) for 8–10 minutes until slightly dried.

Make the Custard

1. In a large bowl, whisk together
2. 30 g (¼ cup) cocoa powder
3. 25 g (2 Tbsp) malted milk powder
4. 100 g (½ cup) granulated sugar
5. ½ tsp espresso powder
6. Then add:
7. 360 ml (1 ½ cups) whole milk
8. 240 ml (1 cup) heavy cream
9. 2 large eggs
10. 2 large egg yolks
11. 1 tsp vanilla extract
12. ½ tsp fine sea salt
13. Whisk until completely smooth with no cocoa clumps.

Soak

1. Place the croissant cubes in a large bowl.
2. Pour the custard mixture over top and gently press to help absorption.
3. Let sit for 10 minutes.

Pack & Bake

1. Transfer the soaked croissant mixture into the prepared springform pan, pressing down lightly to compact.
2. Place springform pan on a sheet pan in case of any leaking.
3. Bake at 325°F (163°C) for 40–50 minutes, or until the center is just set but still custardy (not dry).

Cool & Chill

1. Cool in the pan for 15 minutes, theneither serve warm with ice cream, or chill 1-2 hours before filling if using marshmallow cream.

Notes

TIPS & TRICKS

• For the deepest chocolate flavor, use Dutch-process cocoa.
• If croissants are very fresh, always toast them—they soak more evenly and prevent mushiness.
• Letting the mixture sit 10 minutes before baking ensures a custardy middle rather than dry pockets.
• Bake just until the center softly jiggles; overbaking makes it bread-like instead of lush and custardy.
• Chill fully if using this as a cake layer—it must be firm before adding fillings on top.

STORAGE

• Refrigerate up to 3 days in an airtight container.
• Serve warm (microwave 15–20 seconds) for gooier texture or chilled for clean slices.

Not freezer-friendly once baked (the custard can separate).