Chocolate Croissant Bread Pudding Recipe Recipe For Banana

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

BANANA CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350°F. Grease a 9-inch square baking pan and set aside.
• In a medium bowl, beat the softened cream cheese with the sugar, eggs and vanilla until smooth and creamy. Whisk in the milk and set aside.
• On a work surface, cut the croissants roughly into 1-inch pieces. Place HALF of the pieces into the prepared pan along with all the banana slices.
• Top with the remaining croissant pieces and chocolate chips. Pour the cream cheese mixture evenly into the pan, soaking as many of croissant pieces as possible.
• Place the pan into the oven to bake for 30-35 minutes until the surface is golden and puffy.
• Remove from oven and cool in the pan for 10 minutes or more. Serve with optional ice cream and chocolate sauce.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY

Steps:

• On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
• In a large mixing bowl, add ripe bananas and mush.
• Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
• Once fully mixed, add bread and let it soak for 5 to 10 minutes.
• Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
• Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
• Enjoy!

CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
• Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated.
• Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before serving.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

CHOCOLATE CHIP CROISSANT BREAD PUDDING

Steps:

• Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
• Combine all remaining ingredients and pour over croissants and chocolate chips.
• Bake at 350 for 45 minutes.

CHOCOLATE CHUNK CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 325F.
• Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
• Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
• Mix egg yolks and sugar in medium bowl.
• Set aside.
• Heat whipping cream& half-and-half in a 2 qt.
• saucepan over low heat, stirring occasionally.
• Add vanilla beans.
• Beat hot cream into egg yolk mixture with wire whisk.
• Strain custard through a sieve to remove vanilla beans.
• Cool 15 minutes.
• Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
• ramekins or custard cups.
• Pour custard over croissant cubes.
• Place ramekins in 13x9" baking pan, on oven rack.
• Pour very hot water into pan to within 1/2" of tops of cups.
• Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
• Serve warm with ice cream.