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
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.
DOUBLE CHOCOLATE BREAD PUDDING
I have never liked bread pudding because I can't stand the texture of soggy bread. But, since my husband loves it, I went on a mission to find bread pudding that wasn't soggy and I found the most delicious recipe in the Good Housekeeping magazine. It is heavenly!
Provided by Irish Rose
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
- Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
- Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally.
- Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.
Nutrition Facts : Calories 447.3, Fat 36.6, SaturatedFat 22, Cholesterol 134.4, Sodium 175.3, Carbohydrate 30.8, Fiber 4.5, Sugar 11.7, Protein 7.6
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
DOUBLE-CHOCOLATE BREAD PUDDING
The best chocolate bread pudding dessert! Easy to make and a people pleaser! Serve with whipped cream if you like, or ice cream - or both!
Provided by MOUSIREID
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h40m
Yield 9
Number Of Ingredients 8
Steps:
- Heat heavy cream, sugar, and milk in a 2-quart saucepan over medium heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat.
- Stir chopped chocolate into warm cream mixture using a wire whisk until smooth and chocolate has melted completely. Whisk eggs and vanilla extract into mixture gradually until well combined.
- Place French bread into the bottom of a shallow 8-inch square glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate for 30 minutes, stirring occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Remove pudding from the refrigerator, uncover, and sprinkle with chocolate chips.
- Bake in the preheated oven, uncovered, until set, 40 to 45 minutes.
- Remove from the oven. Let cool 10 minutes before serving warm, or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 33.6 g, Cholesterol 114.3 mg, Fat 28.6 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 161.8 mg, Sugar 20.3 g
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 BREAD AND BUTTER PUDDING
Provided by Kevin Dundon
Categories Brunch Dessert Bake St. Patrick's Day Casserole/Gratin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Generously butter an ovenproof dish that measures about 20 x 30cm (8 x 12 inches).
- Arrange a single layer of croissant chunks, slightly overlapping, in the bottom of the dish. Scatter over some of the raisins, place another layer of croissant chunks on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.
- To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Meanwhile, whisk together the eggs, ground cinnamon and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
- Pour two-thirds of the custard over the croissants and leave to stand for about 30 minutes or until they have soaked up all the liquid. Preheat the oven to 180°C/350°F/gas mark 4.
- Pour the remaining custard over the soaked croissants and press down firmly with a fish slice or spatula so that the custard reaches halfway up the croissants. Place the dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30-35 minutes until the custard is just set and the top is golden brown. Serve immediately.
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- Make the bread pudding: Preheat the oven to 350 F degrees 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 whipping 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. Let sit while the moisture absorbs, at least 15 minutes. As it soaks press the bread into the mixture to help it absorb.
- 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.
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