Chocolate Croissant Bread Pudding
Dec 30, 2023 12:58:19 GMT -5
Post by bloodbought on Dec 30, 2023 12:58:19 GMT -5
CHOCOLATE CROISSANT BREAD PUDDING
yield 8 TO 10 SERVINGS
prep time 15 MINUTES
cook time 40 MINUTES
total time 55 MINUTES
INGREDIENTS
6 large egg yolks
2 cups (473ml) milk
1 cup (237ml) heavy cream
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
6 croissants (about 1 pound/454g), cut into 1-inch pieces
4 ounces (113g) dark chocolate, cut into small chunks
INSTRUCTIONS
Butter a 9-inch round baking dish.**
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, cinnamon, and salt.
Add the croissants and chocolate. Mix until combined.
Transfer the mixture to the prepared dish, pressing the bread down into liquid if needed. Allow to sit at room temperature while you heat the oven.
Preheat oven to 375°F.
Bake 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Serve warm or at room temperature.
NOTES
**You can substitute any shallow 2-quart baking dish, such as an 8-inch square pan.
VARIATIONS
There are endless ways to add your own touch to this chocolate croissant bread pudding. Here are a few ideas to get you started:
Add some crunch. Try mixing in some chopped nuts, such as almonds or pecans, for added texture and flavor.
Incorporate different flavors. Add orange zest, raspberries, or bananas for some fruity contrast to the rich chocolate.
Make it boozy. For an adult twist on this dessert, try adding a splash of your favorite liqueur to the custard mixture.
Use different types of bread. While croissants are the star in this recipe, you can also use brioche, challah, or even bagels if that’s what you have on hand.
HOW TO STORE
Store leftover croissant bread pudding in an airtight container or cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days. To reheat, simply place in the microwave or a 350ºF oven until warmed through.
link
yield 8 TO 10 SERVINGS
prep time 15 MINUTES
cook time 40 MINUTES
total time 55 MINUTES
INGREDIENTS
6 large egg yolks
2 cups (473ml) milk
1 cup (237ml) heavy cream
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
6 croissants (about 1 pound/454g), cut into 1-inch pieces
4 ounces (113g) dark chocolate, cut into small chunks
INSTRUCTIONS
Butter a 9-inch round baking dish.**
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, cinnamon, and salt.
Add the croissants and chocolate. Mix until combined.
Transfer the mixture to the prepared dish, pressing the bread down into liquid if needed. Allow to sit at room temperature while you heat the oven.
Preheat oven to 375°F.
Bake 35 to 40 minutes, or until a knife inserted into the center comes out clean.
Serve warm or at room temperature.
NOTES
**You can substitute any shallow 2-quart baking dish, such as an 8-inch square pan.
VARIATIONS
There are endless ways to add your own touch to this chocolate croissant bread pudding. Here are a few ideas to get you started:
Add some crunch. Try mixing in some chopped nuts, such as almonds or pecans, for added texture and flavor.
Incorporate different flavors. Add orange zest, raspberries, or bananas for some fruity contrast to the rich chocolate.
Make it boozy. For an adult twist on this dessert, try adding a splash of your favorite liqueur to the custard mixture.
Use different types of bread. While croissants are the star in this recipe, you can also use brioche, challah, or even bagels if that’s what you have on hand.
HOW TO STORE
Store leftover croissant bread pudding in an airtight container or cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days. To reheat, simply place in the microwave or a 350ºF oven until warmed through.
link
