Pistachio Cream Chocolate Croissant Bread Pudding
This Pistachio Cream Chocolate Croissant Bread Pudding is the ultimate indulgence! Flaky croissants filled with homemade pistachio cream are layered with rich chopped chocolate or chocolate chips and baked to perfection. Served warm with a dollop of pistachio whipped cream, it’s a luxurious dessert that’s perfect for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Large croissants, preferably dried out overnight
Turbinado sugar
Chopped chocolate or chocolate chips of choice
Milk of choice
Heavy cream
Salted butter
Granulated sugar
Salt
Vanilla extract
Eggs
Cream cheese
Powdered sugar
Homemade Pistachio Cream (you can also use store-bought):
Pistachios, shelled
Milk of choice
Powdered sugar
White chocolate
Salted butter
Why You’ll Love Pistachio Cream Chocolate Croissant Bread Pudding:
Luxuriously Decadent Flavor: The combination of rich pistachio cream, melty chocolate, and buttery croissants creates a dessert that’s both indulgent and elegant.
Irresistible Texture: Flaky croissants soak up the custard for a soft, creamy interior while retaining a golden, slightly crisp top.
Perfect Chocolate and Pistachio Pairing: The nutty, slightly sweet pistachio cream perfectly complements the rich, smooth chocolate for a sophisticated flavor duo.
Warm and Comforting Dessert: Served warm, this bread pudding is a cozy treat that’s perfect for chilly evenings or festive gatherings.
Elevated with Pistachio Whipped Cream: The homemade pistachio whipped cream adds a light, airy touch that balances the richness of the dessert.
Ideal for Entertaining: Its impressive presentation and gourmet flavors make it a showstopping dessert for holidays, dinner parties, or special occasions.
Simple Yet Elegant: Despite its decadent appearance, this dessert is surprisingly easy to assemble, making it perfect for both novice and experienced bakers.
Customizable Chocolate Options: Use dark, semi-sweet, or milk chocolate to tailor the dessert to your taste preferences.
Great Way to Use Leftover Croissants: Transform day-old croissants into a luxurious dessert, reducing waste while creating something extraordinary.
Versatile Serving Options: Pair it with a drizzle of chocolate sauce, extra pistachio cream, or a sprinkle of chopped pistachios for added flavor and texture.
Tips for Making Pistachio Cream Chocolate Croissant Bread Pudding:
Use Fresh or Day-Old Croissants: Both fresh and slightly stale croissants work well. Day-old croissants absorb the custard better, resulting in a creamier bread pudding.
Homemade or Store-Bought Pistachio Cream: While homemade pistachio cream adds a personal touch, store-bought pistachio cream is a convenient and delicious alternative.
Layer Ingredients Evenly: Spread the pistachio cream inside the croissants and layer the croissants, chocolate, and custard evenly for consistent flavor and texture throughout the dish.
Choose High-Quality Chocolate: Use high-quality chopped chocolate or chocolate chips for a rich, indulgent flavor. Dark or semi-sweet chocolate works best to balance the sweetness of the dish.
Soak Croissants Thoroughly: Let the croissants soak in the custard mixture for 10–15 minutes before baking to ensure a moist and creamy texture.
Customize with Extras: Add a sprinkle of chopped pistachios, a drizzle of chocolate sauce, or a touch of sea salt for extra flavor and texture.
Bake Until Golden: Watch for a golden-brown top while baking. The interior should remain soft and custardy, so avoid overbaking.
Serve Warm for Best Flavor: The dessert is at its best when served warm, as the chocolate melts and the flavors meld perfectly.
Make Pistachio Whipped Cream Fresh: Prepare the whipped cream just before serving to ensure a light, fluffy texture and the freshest flavor.
Prepare in Advance: Assemble the bread pudding a few hours ahead and refrigerate it until ready to bake. This makes it a stress-free option for entertaining.
Reheat Gently: To enjoy leftovers, warm individual portions in the microwave or oven to restore the gooey texture and flavor.
Use a Large Baking Dish: Ensure your baking dish has enough space to accommodate the croissants, custard, and toppings without overflowing.
How to Store Pistachio Cream Chocolate Croissant Bread Pudding:
Room Temperature for Immediate Serving: If serving within a few hours, keep the bread pudding covered at room temperature. Reheat just before serving for the best texture.
Refrigeration for Short-Term Storage: Transfer the bread pudding to an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate for up to 4 days.
Reheat Before Serving: Warm the bread pudding in a 300°F (150°C) oven for 10–15 minutes or microwave individual portions for 30 seconds to restore its gooey texture.
Freezing for Longer Storage: Wrap the bread pudding tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months.
Thawing Frozen Bread Pudding: Thaw frozen bread pudding in the refrigerator overnight. Reheat in the oven for a freshly baked texture and flavor.
Store Pistachio Cream Separately: If using homemade pistachio cream, store any leftovers in an airtight container in the refrigerator for up to 2 weeks. For store-bought pistachio cream, follow the manufacturer’s instructions.
Pistachio Whipped Cream Storage: Make the whipped cream fresh for the best flavor and texture, but if needed, store it in the refrigerator for up to 1 day in an airtight container. Rewhip lightly before serving.
Portion for Convenience: Slice the bread pudding into individual servings before storing. This makes reheating easier and ensures consistent portions.
FAQs:
Q: Can I use store-bought pistachio cream instead of homemade?
A: Yes! Store-bought pistachio cream works wonderfully and saves time. If you prefer homemade, you can store it in an airtight container in the fridge for up to 2 weeks.
Q: What kind of croissants should I use?
A: Day-old croissants work best as they absorb the custard without becoming too soggy. Fresh croissants can also be used but may result in a softer texture.
Q: Can I use milk chocolate instead of dark or semi-sweet chocolate?
A: Absolutely! Milk chocolate will create a sweeter dessert, while dark or semi-sweet chocolate adds a more balanced richness. Choose based on your preference.
Q: How do I make pistachio whipped cream?
A: To make pistachio whipped cream, whip heavy cream until soft peaks form, then beat in cream cheese, powdered sugar, and some of the pistachio cream for a light, nutty topping.
Q: Can I assemble the bread pudding ahead of time?
A: Yes! Assemble the bread pudding up to 8 hours in advance and refrigerate it until ready to bake. Let it sit at room temperature for 15 minutes before baking.
Q: How do I reheat leftover bread pudding?
A: Reheat leftover bread pudding in a 300°F (150°C) oven for 10–15 minutes or microwave individual portions for 30 seconds until warmed through.
Q: Can I freeze the bread pudding?
A: Yes, you can freeze baked bread pudding. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Q: What’s the best way to serve this dessert?
A: Serve the bread pudding warm with a dollop of pistachio whipped cream and an extra sprinkle of chopped pistachios for a luxurious finish.
Q: Can I add other ingredients to the layers?
A: Definitely! Try adding dried cranberries, chopped nuts, or a drizzle of caramel for extra flavor and texture.
Q: How long does homemade pistachio cream last?
A: Homemade pistachio cream can be stored in an airtight container in the fridge for up to 2 weeks, making it easy to prepare in advance.
Check out my other bread pudding recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this pistachio cream chocolate croissant bread pudding. Happy baking!
