More Great Recipes: Dessert | Pudding

Chocolate Croissant Bread Pudding


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

20 mini croissants (about 1 week old at room temp)
butter, at room temperature (about ¼ cup)
chocolate chips
2 ½ eggs
1/3 cup sugar + 1 Tbl
½ Tbl vanilla
1 ¼ cups cream
½ tsp cinnamon


Slice croissants in half and butter the cut sides.


Layer croissants, butter side down in souffle dishes, alternating with chocolate bits, about 2/3 high in dish.


Beat eggs until thick, fluffy, pale yellow and more than double in volume (about 5 minutes).


Add sugar and vanilla, beat until incorporated.


Add cream and cinnamon, beat until incorporated.


Pour egg mixture slowly over the croissants, allowing it to absorb.


Place dishes in a bath of water (half way up the baking dish) and bake on the center rack for 20-25 minutes (until pudding is set, but still jiggles a little in the center). Do not over bake; pudding continues to set while cooling.


Remove from water bath immediately.


Best served warm. Cannot sit out more than 8 hours.


Pairs Well With


Notes

Pan size: 2 souffle dishes or 13x9

Oven Temp: 325° F Yield: 2 dishes

pan with at least 2 sides

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