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Croissant Chocolate Bread Pudding Cake

Prep Time 20 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 30 minutes
Servings: 10 -12
Course: Dessert
Cuisine: American

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).