Croissant And Chocolate Bread Pudding Recipes

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CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Using croissants as the bread in bread pudding is even better than you might imagine: The chocolate custard seeps right in between the layers of flaky pastry. And croissants are almost all crust, always the best part of the bread pudding. The dessert is chocolatey, buttery, creamy and flaky all at once. I started doing this when I worked at a country house hotel in England, Stapleford Park Hotel, where we always had leftover baked croissants from breakfast. Cooking with stale bread or croissants is a handy and sensible quick-trick; I love to use it up instead of throw it away. Bread or croissants that are a couple of days old is more firm and absorbent than fresh, so it's always the choice for bread puddings that are moist without falling apart completely. The croissant-cream mixture can be refrigerated, covered, up to one day in advance. If so, add five to 10 minutes to the baking time.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional

Steps:

  • Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
  • In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
  • When ready to bake, heat the oven to 350 degrees F.
  • Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

CROISSANT AND CHOCOLATE BREAD PUDDING



Croissant and Chocolate Bread Pudding image

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

Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
0.5 teaspoon kosher salt
0.5 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks

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 CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

4 croissants, shredded by hand
1 cup chocolate chips
2 cups heavy cream
1/4 cup sugar
Pinch ground cinnamon
4 eggs

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.

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING



Double Chocolate Croissant Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, melted, plus more for the dish
8 croissants, sliced 1 inch thick (about 12 cups)
3 large eggs plus 3 egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
6 ounces milk chocolate, cut into 3/4-inch pieces
For the sauce:
cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons light corn syrup
4 ounces bittersweet chocolate, chopped

Steps:

  • Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
  • Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
  • Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
  • Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

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

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

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

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Provided by Katie Lee Biegel

Categories     dessert

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 7

6 chocolate croissants, very coarsely chopped
1 1/4 cups milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs

Steps:

  • Preheat oven to 350 degrees F.
  • Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
  • Bake for 40 minutes.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

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

Nonstick cooking spray, for the baking dish
6 large eggs
3 cups half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 chocolate croissants, cut into 1 1/2-inch pieces
1 cup semisweet chocolate chunks
Whipped cream or vanilla ice cream, for serving (optional)

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 CHIP CROISSANT BREAD PUDDING



Chocolate Chip Croissant Bread Pudding image

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

3 large croissants, torn into small bite-sized pieces
2 eggs, beaten
2 cups milk
1/4 cup unsalted butter, melted
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1 teaspoon vanilla
1/3 cup chocolate chips (i used milk chocolate)

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

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 14

Number Of Ingredients 14

1 cup chopped pecans
10 large croissants, torn into pieces
4 cups milk
3 large eggs, slightly beaten
2 cups white sugar
1 ½ tablespoons vanilla extract
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk chocolate chips
1 cup toffee baking bits
1 cup white sugar
½ cup half-and-half
4 tablespoons butter
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Place pecans on a baking sheet.
  • Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
  • Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
  • Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
  • While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
  • Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
  • Remove bread pudding from oven and serve warm with custard sauce.

Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g

CROISSANT AND CHOCOLATE BREAD PUDDING



CROISSANT AND CHOCOLATE BREAD PUDDING image

Categories     Chocolate     Dessert     Bake     Quick & Easy     Pastry

Yield 8 servings

Number Of Ingredients 10

Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks

Steps:

  • 1. Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish. 2. 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. 3. 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.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

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

4 large eggs, lightly beaten
1-1/2 cups 2% milk
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup dark chocolate chips
4 croissants, cut into 1-inch pieces

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.

CROISSANT CHOCOLATE PUDDING



Croissant Chocolate Pudding image

Provided by Bryan Miller And Pierre Franey

Categories     dessert

Time 25m

Yield Serves 6

Number Of Ingredients 6

3 croissants, cut into quarters, widthwise
2 cups heavy cream
1 vanilla bean
4 egg yolks
1/3 cup sugar
8 squares (8 ounces) of bittersweet baker's chocolate

Steps:

  • Preheat oven to 400 degrees.
  • Place the croissant pieces on a baking sheet and toast until just golden. Remove and set aside. Reduce oven to 250 degrees.
  • Combine the cream and vanilla bean in a pot. Heat to just below the boiling point (about 185 degrees) -- the cream should be foaming but not boiling. Remove immediately from heat.
  • In a bowl, stir the egg yolks and the sugar with a spatula, scraping the bottom of the bowl, until the mixture is lemon colored.
  • Stir the milk mixture into the egg mixture. Put the combined liquid into a clean pot and bring to about 185 degrees, stirring and scraping the bottom to reheat (do not boil). Strain through cheesecloth.
  • Arrange the lightly toasted croissant pieces in 6 ovenproof soup bowls. Cut the chocolate squares in half and distribute the pieces over the croissants. Spoon the hot custard mixture over them. Cover the bowls tightly with plastic wrap. Place them in a roasting pan holding enough water to cover the bottom. Bake for 15 minutes. Before removing plastic wrap, pierce it with a toothpick to let out the steam.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 46 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 27 grams, Sodium 104 milligrams, Sugar 36 grams

DARK CHOCOLATE CROISSANT BREAD PUDDING



Dark Chocolate Croissant Bread Pudding image

Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

8 croissants, torn into 2-inch pieces
1 cup semisweet chocolate chunks
8 large eggs
1 cup sugar
1 tablespoon grated orange zest
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 cups 2% milk
1 cup orange juice
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened., Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.

Nutrition Facts : Calories 323 calories, Fat 15g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 230mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

CHOCOLATE CROISSANT PUDDING



Chocolate Croissant Pudding image

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

6 day-old croissants, split
1 cup semisweet chocolate chips
5 large eggs
12 large egg yolks
5 cups half-and-half cream
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1 tablespoon coffee liqueur, optional

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.

BLUEBERRY CROISSANT BREAD PUDDING



Blueberry Croissant Bread Pudding image

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11

7 large croissants, cut into large cubes
cooking spray
1 cup blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup white sugar
½ stick unsalted butter, melted
1 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
  • Remove the bread pudding to a rack and let cool for 10 minutes.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g

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From whatsgabycooking.com


CHOCOLATE CROISSANT BREAD PUDDING - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Chocolate Croissant Bread Pudding are provided here for you to discover and enjoy ... Banana Cream Pudding Desserts Banana Caramel Cream Dessert Recipes Salad Dessert Recipe Hsn Desserts French Pastry Desserts Durian Dessert Dessert Trifle Recipes Pastiche Fine Desserts Soup Recipes. Green Split Pea Soup Slow …
From recipeshappy.com


CHOCOLATE CROISSANT BREAD PUDDING - SAVORY SIMPLE
2020-04-02 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. .
From savorysimple.net


CROISSANT BREAD PUDDING - CHEF JEAN PIERRE
Preheat Oven to 375˚. Spray the inside of each individual ramekin with soft butter or a non-stick spray like “Baker Joy” or “Pam with flour”. Sprinkle the inside of each ramekin with sugar for extra texture. Divide the bread or croissant into each ramekin filling them about ¾ to the top. Top with the chocolate chips. In a saucepan ...
From chefjeanpierre.com


CHOCOLATE CROISSANT AND APPLE BREAD PUDDING | RICARDO
Bread pudding. 1 1/2 cups (375 ml) milk; 1/2 cup (125 ml) 35% cream; 3 eggs, lightly beaten 1/2 cup (125 ml) sugar; 1/2 teaspoon (2.5 ml) vanilla extract; 6 stale chocolate croissants, cut into 1-inch (2.5-cm) thick slices; 1 unpeeled Cortland apple, cut into thin wedges 2 tablespoons (30 ml) brown sugar; Add to my grocery list
From ricardocuisine.com


WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING RECIPE
Step 1. 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 …
From foodandwine.com


CHOCOLATE CROISSANT BREAD PUDDING RECIPE - HOUSE & HOME
Step 2: In a large mixing bowl, whisk together the eggs, cream, milk, sugar, and vanilla. Add the bread cubes and chocolate, pressing the cubes into the custard, and stir until the liquid is absorbed by the bread. Transfer the mixture to the prepared dish and drizzle with the …
From houseandhome.com


CHOCOLATE CHUNK CROISSANT BREAD PUDDING - NOBLE PIG
2022-02-14 Preheat oven to 375 degrees F. Butter an 8-inch square or other shallow 2-quart baking dish. In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add toasted croissant pieces and chocolate. Mix to combine.
From noblepig.com


CHOCOLATE CROISSANT BREAD PUDDING - SIMMER TO SLIMMER
2021-02-26 Chocolate Croissant Bread Pudding Other baked dessert recipes you’ll love. Instant Pot Brownie Cake– Delicious and decadent Instant Pot brownie cake is the dessert you didn’t know you needed!; Molten Lava Cake– This Molten Lava Cake is amazing – it takes all of 20 minutes to make + it will surely satisfy your fill for chocolate for the week. ...
From simmertoslimmer.com


DECADENT CROISSANT BREAD PUDDING RECIPE | THE RECIPE CRITIC
2021-10-06 Preheat the oven to 350° and spray a 9×13 baking dish with cooking spray and set aside. In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in …
From therecipecritic.com


CHOCOLATE CROISSANT AND APPLE BREAD PUDDING | RICARDO
Preparation. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) baking dish. In a bowl, combine milk, cream, eggs, sugar and vanilla. Set aside. Place chocolate croissant slices at the bottom of the baking dish, placing an apple slice between each. Drizzle with a little egg mixture.
From ricardocuisine.com


CROISSANT BREAD PUDDING • UNICORNS IN THE KITCHEN
2018-10-26 Instructions. Cut the croissants in half and place them in an oven safe dish. In a large bowl, whisk milk, vanilla, sugar and eggs very well. Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours. Preheat the oven to 350F.
From unicornsinthekitchen.com


CRANBERRY CHOCOLATE CROISSANT BREAD PUDDING | CANADIAN LIVING
2007-11-16 Method. Grease 13-x 9-inch (3 L) glass baking dish; set aside. Slice 16 of the croissants in half lengthwise; set tops aside. Cube remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface.
From canadianliving.com


CROISSANT CHOCOLATE BREAD AND BUTTER PUDDING - THE USUAL …
2015-11-27 Set these to one side. Heat the vanilla, milk and cream in a small pan on a medium heat, remove from the hob before it reaches the boil and add in your dark chocolate (if not using chips, pre-slice it), stir the chocolate in until it melts. Set aside to cool for a few minutes. In a bowl whisk together the egg white and yolk, then beat in the sugar.
From theusualsaucepans.com


SIRI'S DARK CHOCOLATE CROISSANT BREAD PUDDING RECIPE - TODAY
2019-05-08 2 cups dark chocolate chunks (about 11 ounces) 1 cup roughly chopped toasted pecans. 1½ cups granulated sugar. 8 large eggs. 3 cups heavy cream. 1 tablespoon vanilla extract. 1/4 teaspoon kosher ...
From today.com


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