Description
Who doesn’t love croissants?! Let’s take something already perfect and make it ridiculous: chocolate croissant bread pudding!
Ingredients
Scale
- 8 large croissants, torn into bite-sized pieces
- 2 cups heavy cream
- 2 cups half and half
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 eggs
- 8 ounces semisweet chocolate, chopped
Instructions
- Add torn croissant pieces to a 9×13 inch pan. Let the pan sit out, uncovered for a few hours or preferably, overnight.
- Set oven to 375 degrees F. In a medium pot over medium heat, add heavy cream, half and half, sugar, vanilla, cinnamon and salt. Bring to a simmer, whisking frequently.
- While the heavy cream mixture is heating up, add eggs to medium bowl and whisk until well-combined and light in color. Once the heavy cream mixture is simmering and the sugar is dissolved, remove from heat and add a ladle of the mixture (about 1/2 cup) to the eggs while whisking the eggs constantly. Once well-combined, add the egg mixture into the heavy cream mixture, whisking constantly.
- Put the custard back on medium heat, whisking until simmering. Add the chocolate and whisk until melted. Pour the finished custard over the torn croissants.
- Bake the bread pudding for 45 minutes to 1 hour, until the top is browned and the middle is no longer soupy. You can check by using a spoon to push the middle a little to the side and see if any custard is pooling at the bottom. Once it is no longer pooling, it is finished.
- Serve chocolate croissant bread pudding with vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: baked desserts
- Method: baking
Keywords: chocolate, croissants, bread pudding, baked