WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING
This is a decadent chocolate bread pudding recipe using day old croissants for an unbeatable richness. To make ahead: bread pudding can be refrigerated over night and rewarmed before serving. I discovered this recipe in Food and Wine magazine.
Provided by Bev I Am
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°.
- In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
- Cover and allow the milk stand off the heat for 15 minutes.
- Discard the vanilla bean.
- Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
- Let the milk and chocolate mixture cool for 15 minutes.
- Whisk in the eggs.
- In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
- Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
- Bake for 30 minutes, until the bread pudding is risen and set.
- Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
- To Make Ahead:.
- The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.
CHOCOLATE CROISSANT PUDDING
This new twist on traditional bread pudding is a decadent and delicious family favorite! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400 calories, Fat 21g fat (12g saturated fat), Cholesterol 265mg cholesterol, Sodium 178mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 9g protein.
CROISSANT AND CHOCOLATE BREAD PUDDING
This rich, decadent dessert couldn't be easier: Just combine all the ingredients and bake for 30 minutes. Get the recipe for Croissant and Chocolate Bread Pudding
Provided by Kate Merker
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Butter an 8-inch square or other shallow 2-quart baking dish.
- In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
- Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 587 kcal, Carbohydrate 64 g, Cholesterol 242 mg, Protein 10 g, SaturatedFat 19 g, Sodium 588 mg, Sugar 2 g, Fat 31 g, UnsaturatedFat 0 g
CHOCOLATE CHIP CROISSANT BREAD PUDDING
I found a simple recipe for the same ol' same ol' bread pudding and decided to add a delicious twist. The first time I made this, I almost ate the entire pan by myself- so be careful! NOT for dieters!
Provided by Melanie2590
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 8.5, Cholesterol 83.1, Sodium 209.7, Carbohydrate 27.9, Fiber 0.9, Sugar 17.1, Protein 5.3
CHOCOLATE CROISSANT BREAD PUDDING
I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE CROISSANT BREAD PUDDING
Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.
Provided by Katie Lee Biegel
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
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 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
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
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WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING RECIPE | MYRECIPES
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- Preheat the oven to 350°. In a medium saucepan, combine the whole milk with the vanilla bean and seeds and the salt and bring to a simmer. Cover and let the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs.
- In a 9-by-13-inch baking dish, toss the croissant pieces with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
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- Place the bottom half of the croissants (you can tear them, if necessary) in a single layer at the bottom of a baking dish. Spread the chocolate chips evenly on top. Place tops of the croissants to create top layer.
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- Preheat the oven to 350°. In a medium saucepan, combine the whole milk with the vanilla bean and seeds and the salt and bring to a simmer. Cover and let the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs.
- In a 9-by-13-inch baking dish, toss the croissant pieces with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
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- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract and sugar. Add the croissants and fold together the ingredients until the croissants have absorbed the custard mixture.
- Pour the croissant mixture, plus any remaining liquids, into the prepared baking dish. Bake the bread pudding for about 30 minutes until the custard is fully cooked and the tops of the croissants begin to crisp slightly.
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- If the croissants aren’t already stale, spread them in a single layer on a baking sheet, and place in a 300 degree F oven for 15-20 minutes, or until they’ve dried out a bit on the surface.
- Increase the oven temperature to 350 degrees F. Butter a 4-quart casserole dish (or a similar sized baking dish), set the dish on top of a baking sheet, and set aside.
- Combine the croissants and milk in a large bowl. Let the ingredients sit until most of the milk is absorbed, approximately 10 minutes.
CHOCOLATE CROISSANT BREAD PUDDING - RECIPE - OH, THAT'S GOOD!
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- Whisk together egg, half and half, sugar, vanilla and melted butter. Add the half and half and whisk again. Set aside.
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- Combine ingredients from milk to cocoa powder in a saucepan. Cook on low flame till warm and smooth, do not boil.
- Take the mixture off the flame, slowly pour the egg into it, while continuously whisking till fully incorporated. Make sure to whisk well so that the egg doesn't curdle.
CHOCOLATE CHIP CROISSANT BREAD PUDDING - TABLE FOR …
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- In a large mixing bowl, whisk together egg yolks, milk, cream, vanilla, sugar and ground cinnamon.
CHOCOLATE CROISSANT PUDDING RECIPE - LOS ANGELES TIMES
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- In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan. Bring just to a boil. Remove from the heat; infuse for 5 minutes, then strain.
- In an electric mixer or with a whisk, beat the egg yolks with the sugar until pale and thickened. Pour about one-fourth of the hot milk into the egg yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and stir constantly over medium low heat until thickened. Do not allow to boil. Strain into a clean pan and add the liqueur. Chill.
- Heat the oven to 350 degrees. Place the croissant halves on a baking sheet and toast until golden brown, about 8 to 10 minutes. Remove from the oven and cool. Break into half-inch pieces and set aside.
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