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Chocolate croissant bread pudding recipe

Chocolate croissant bread pudding recipe


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  • Dessert
  • Puddings
  • Chocolate pudding

My daughters love this chocolate bread pudding made with chocolate croissants. It's like a combination of a soft brownie and chocolate-chip cookie with a creamy texture inside. My daughters can never wait to eat it, so good luck waiting for it to cool down!

6 people made this

IngredientsServes: 12

  • 500ml semi-skimmed milk
  • 250ml whipping cream
  • 3 eggs
  • 150g caster sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, halved lengthwise
  • 4 large day-old chocolate croissants, cut into 1cm thick pieces
  • 175g chocolate chips
  • 1 tablespoon icing sugar, or to taste

MethodPrep:20min ›Cook:35min ›Extra time:40min cooling › Ready in:1hr35min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a muffin tin or a 23cm square baking dish.
  2. 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 colour. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
  3. Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin tin or baking dish.
  4. 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 on top.

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      • 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
    1. 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.

    Preparation

    Slice the croissants in half horizontally, separating the top and bottom halves. Cut the bottom halves into 1-inch pieces, and leave tops whole.

    Place the croissant cubes on the bottom of a greased 9- by 13-inch (3-quart) baking dish. Sprinkle with half each of the chocolate chunks and pecans. Place the croissant tops, crust side up, over the layer of croissant cubes (overlapping slightly, if needed), and top with the remaining chocolate chunks and pecan pieces.

    Whisk together the granulated sugar and eggs in a large bowl until pale yellow. Whisk in the cream, vanilla, and salt until combined. Pour the mixture over the croissants cover the dish with plastic wrap and refrigerate for at least 1 hour.

    Preheat the oven to 350°F. Discard the plastic wrap from the baking dish place the dish in a roasting pan. Pour hot water into the roasting pan until halfway up the sides of the baking dish.

    Sprinkle the top of the bread pudding evenly with the turbinado sugar. Bake until golden brown and set in the center, about 1 hour and 15 minutes. Let stand 10 minutes serve warm.


    Chocolate croissant bread pudding recipe - Recipes

    October 24, 2020 at 7:55 am · Filed under Desserts, Recipes, The Nibble

    If you find yourself with a leftover croissant, don’t stick it in the freezer.

    Here’s a delicious way to use to use it, from Sun Basket.

    Bread pudding is a flexible dish. You can serve it at brunch, or as a dessert for lunch or dinner.

    For a snack, it hits the spot with a cup of coffee or tea.

    And this recipe is a triple comfort food: chocolate, custard pudding and buttery croissants.

    You can enhance the bread pudding with caramel or chocolate sauce, even use it as the base of a hot fudge sundae.

    Or, make it seasonal with a garnish of spiced nuts or candied nuts, and/or dried or chopped fresh fruits (photo #4).

    More ways to make bread pudding more festive:


    Here’s the featured recipe, with links to more bread pudding recipes below.


    RECIPE: CHOCOLATE-CROISSANT BREAD PUDDING

    Ingredients For 2 Servings


    Preparation

    1. PREHEAT the oven to 350°F. Cut the vanilla bean in half lengthwise and scrape out the seeds onto a small plate or bowl. Set aside the bean and seeds.

    2. COMBINE the cream, vanilla bean and seeds in a small saucepan over medium heat. Season with a pinch of salt, whisking occasionally, until small bubbles appear around the edges and steam begins to rise. Immediately remove from the heat. But while the cream mixture warms…

    3. PREPARE the egg yolks to make the custard. Set out a medium and a small bowl. Crack 1 egg at a time and separate the yolk and white. Place the yolks in the medium bowl and the whites in the small bowl. You won’t be using the whites in this recipe, so save the whites for another use (add to scrambled eggs or omelets, or these uses for egg whites).

    4. ADD the sugar to the egg yolks and whisk until smooth. Whisking constantly, slowly pour the hot cream mixture into the yolk mixture in a thin stream, whisking until well combined. Pour the custard through a fine-mesh strainer into a pitcher or bowl. Discard the vanilla bean and set the custard aside.

    5. TEAR or cut the croissant into 1-inch pieces. Coarsely chop the chocolate. Arrange the croissant pieces in an even layer in a small baking dish or large ramekin, then scatter the chocolate on top. Pour the custard over the croissant and chocolate. Place the small baking dish or large ramekin inside a medium baking dish and place both baking dishes in the oven.

    6. POUR warm tap water into the medium baking dish, using a pitcher or kettle, filling it one-fourth full to create a water bath for the bread pudding. Cover both baking dishes with a sheet pan or aluminum foil. Bake until the custard is set, 20 to 25 minutes.

    7. REMOVE from the oven, carefully remove the small baking dish from the water bath, and let cool to warm before transferring to individual plates or bowls and serving.


    MORE BREAD PUDDING RECIPES

    *Truth to tell, we added extra chocolate.


    [1] Milk Chocolate Bread Pudding, made with a leftover croissant (photo © Sun Basket), a premium meal delivery service focusing on organic and clean ingredients.


    [2] This Mushroom Bread Pudding with gruyere and radicchio shows that bread pudding can be savory, too. Here’s the recipe (photo © Good Eggs).


    [3] How about a seasonal bread pudding: Pumpkin Bread Pudding With Bourbon Sauce? Here’s the recipe (photo © Go Bold With Butter).


    Notes about this recipe

    + View Larger photo: Julia Gartland

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    Where’s the full recipe - why can I only see the ingredients?

    At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

    We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

    If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


    For this easy bread pudding recipe, you need:

    • Croissants
    • Eggs
    • Milk
    • Sugar
    • Vanilla
    • Chocolate chips

    It's always best to use day old croissants or leftover bread to make bread pudding since they hold their shape the better and make a delicious bread pudding with a gooey center.


    Recipe

    Step 1: Coat the inside of a 2-quart soufflé dish with nonstick cooking spray. (Make sure the dish will fit inside your cooker.) Make a sling for the soufflé dish and place the soufflé dish in the centre of the sling. To make a sling for the soufflé dish, cut a piece of heavy-duty aluminum foil 24″ long. Fold it in half lengthwise, and then in half again two more times, to create a 3″ x 24″ strip.

    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 melted butter.

    Step 3: Pour the water into the pressure cooker and place the trivet in the pot. Using the sling, lower the soufflé dish into the pressure cooker and fold the ends over the pudding to keep them inside the pressure cooker. Lock the lid in place and cook at high pressure for 25 minutes.

    Step 4: Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using the sling, lift the soufflé dish out of the pot and transfer to a cooling rack. Let rest for 15 minutes.

    Step 5: To make the sauce, stir together all the sauce ingredients in a 2-quart saucepan and cook over medium heat, whisking occasionally, until the mixture thickens and comes to a boil. Strain into a heat-proof bowl and cool completely. (Store any leftover sauce in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 2 months.)

    Step 6: Serve the bread pudding warm with the custard sauce.

    Reprinted with permission from Diane Phillips’ The Easy Pressure Cooker Cookbook (2011 Chronicle Books).

    Ingredients

    Bread Pudding
    6 large eggs
    1-1/2 cups heavy cream
    1 cup whole milk
    1/2 cup sugar
    1 tbsp vanilla bean paste or vanilla extract
    6 cups torn egg bread (1″ cubes)*
    1-1/2 cups bittersweet chocolate chunks
    2 tbsp unsalted butter, melted
    2 cups water

    Vanilla Custard Sauce
    1/3 cup sugar
    1 tbsp cornstarch
    3 cups whole milk
    6 large egg yolks
    2 tbsp vanilla bean paste or vanilla extract

    * Challah or Hawaiian sweet egg bread is best for this recipe, but you can also use a white bread with some structure, like a homestyle white.

    Directions

    Step 1: Coat the inside of a 2-quart soufflé dish with nonstick cooking spray. (Make sure the dish will fit inside your cooker.) Make a sling for the soufflé dish and place the soufflé dish in the centre of the sling. To make a sling for the soufflé dish, cut a piece of heavy-duty aluminum foil 24″ long. Fold it in half lengthwise, and then in half again two more times, to create a 3″ x 24″ strip.

    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 melted butter.

    Step 3: Pour the water into the pressure cooker and place the trivet in the pot. Using the sling, lower the soufflé dish into the pressure cooker and fold the ends over the pudding to keep them inside the pressure cooker. Lock the lid in place and cook at high pressure for 25 minutes.

    Step 4: Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Using the sling, lift the soufflé dish out of the pot and transfer to a cooling rack. Let rest for 15 minutes.

    Step 5: To make the sauce, stir together all the sauce ingredients in a 2-quart saucepan and cook over medium heat, whisking occasionally, until the mixture thickens and comes to a boil. Strain into a heat-proof bowl and cool completely. (Store any leftover sauce in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 2 months.)

    Step 6: Serve the bread pudding warm with the custard sauce.

    Reprinted with permission from Diane Phillips’ The Easy Pressure Cooker Cookbook (2011 Chronicle Books).


    Chocolate croissant pudding

    THESE days, when just about any topic can provoke a debate, you can add bread pudding to the list.

    How is that possible, you might wonder, with something so homey and comforting and, well, inert? Blame it on the chefs. They’ve taken this beloved dessert and tweaked and twisted it into so many variations that sometimes it’s hard to tell that it’s bread pudding at all.

    Take a look at some of the town’s top restaurants -- bread pudding shows up on almost every menu. And, truth be told, there are some fascinating variations. Cinch in Santa Monica serves a rum-raisin bread-and-butter pudding topped with banana ice cream. There’s a vanilla brioche pudding with caramel sauce at Zazou in Redondo Beach. At the Grill on the Alley in Beverly Hills, the bread pudding is made with sourdough bread, chocolate chips and whiskey sauce. Then there’s the over-the-top version by Jan Purdy, pastry chef at Max in Sherman Oaks, who bakes her own brioche, brownies and chocolate cake only to cut them up into a pudding layered with chocolate chips, hazelnut streusel, a caramel sauce and a vanilla cream sauce laced with Frangelico.

    Whew. We made a fair number of the new bread puddings. Dished them up, expected to hear contented sighs. Hah. Every last one had its fierce defenders and insistent detractors. This is a food that apparently inspires nursery-bred loyalty (texture was a big point of contention -- the custardy-smooths versus the slightly chewies).

    In the end, three very different recipes emerged as the overall favorites. One is made with crusty croissants and chocolate, another with French bread and caramel and a third with baguettes, polenta and a couple of luscious sauces. They’re all terrific in their own right -- just stay away from any discussion of what makes true bread pudding.

    The chocolate-croissant version at Pinot Bistro in Studio City is so popular that customers practically rioted when it was dropped from the menu. The pudding was back the next day. “It’s our signature dessert,” says chef Miki Zivkovic. “It’s very straightforward. The croissants stick out a little bit, so when we bake them they become very crunchy.”

    Pinot’s pudding is laced with chunks of bittersweet chocolate, and finished with a sauce that contains Wild Turkey Liqueur, one of the few liqueurs that are made with bourbon. “It’s an excellent combination,” says Zivkovic, who credits Joachim Splichal with the recipe.

    Xiomara Ardolina, owner of the restaurants Cafe Atlantic and Xiomara in Pasadena, serves a bread pudding at Cafe Atlantic inspired by her mother’s budin diplomatico (or, diplomatic pudding -- now there’s a concept). Havana-born Ardolina explains that years ago, the premium hostess gift in Cuba was not a bottle of wine but something far more precious -- canned fruit cocktail. Her mother would put the fruit into bread pudding, which made it so distinguished it was called diplomatico. The Cafe Atlantic version is baked in a caramelized pan and contains raisins instead of fruit cocktail.

    Traxx Restaurant at Union Station serves Christian de la Vara’s baguette and polenta pudding sweetened with Frangelico and honey. Dark Belgian chocolate sauce drips down the sides of the individual puddings onto a pool of creme anglaise.

    “I was playing around and came out with the result I liked,” De la Vara says. Adding polenta was “something I did on a whim, and it seemed to work. It gives a little extra texture that a normal bread pudding is missing.”

    Thrifty housewives once relied on bread pudding to use up stale bread. These chefs bake their own brioche, French bread and croissants for what’s now a high-end dessert. Yet stale bread isn’t scorned in all quarters. Alex Pena, head baker at La Morenita Bakery in Cypress Park, insists on it for the Mexican bread pudding called budin. “It acts like a sponge,” he says. “Fresh bread doesn’t take up the custard as well.”

    Innocuous it may seem, but bread pudding has been the center of some dramatic events, and not just foodie disputes. Navraj Singh of Tantra restaurant tells the story of a military cadet in northern India who so loved the pudding served at his academy that he swam an icy river to get back before the other cadets ate it all. Unfortunately, he perished en route. That may be an extreme example, but it shows that for die-hard dessert lovers, not bread, but bread pudding is the staff of life.


    How to make Chocolate Croissant Bread Pudding

    Ingredients you’ll need

    • Butter – Melted and mixed in with the croissant pieces.
    • Croissants – I have used the large croissants from Costco for the recipe. If you are using the smaller ones from the grocery store, you’ll need at least 12-14 croissants.
    • Eggs and Milk – Together these make an egg custard that soaks the croissants.
    • Sugar – To sweeten the egg custard.
    • Vanilla essence – Adds a little flavor to the egg custard.
    • Chocolate Chips – I used semi-sweet chocolate chips but you could also use dark chocolate if you want.
    • Strawberries, chopped – for serving on the finished bread pudding.

    Step by Step Instructions

    1. Preheat the oven to 350°F.
    2. Beat eggs until they are light, frothy, and evenly colored. You can use a blender, beater, or whisk.
    3. Mix inmilk, sugar, and vanilla essence then set aside.
    4. Next, chop the croissants into bite-sized pieces.
    5. In an oven-safe bowl, stir togethermelted butter and chopped croissants. Mix well until the croissants are evenly coated with butter.
    6. Add two tablespoons of semi-sweet chocolate chips to the bowl and mix.
    7. Pour the egg mixture over the croissants. Using a spatula, mix until the croissants are evenly coated with the egg mixture.
    8. Optional- Cover and let the croissants soak in the mixture for 15 minutes. (I usually don’t do this step and it works out fine).
    9. Bake for 30 minutes at 350°F or until a tooth pick inserted in the middle comes out clean.
    10. Top the dish with the remaining 2 tablespoons of chocolate chips and broil on low for a minute to crisp the top.
    11. Serve warm with a side of freshly cut strawberries and blueberries. You could also drizzle melted chocolate over it before serving.

    Recipe notes

    Ingredient substitutions

    There are a few swaps you might consider making for this bread pudding.

    • Milk- You can swap the milk out for non-dairy milk such as almond milk or oat milk.
    • Chocolate Chips – Try switching out the semi-sweet chocolate chips with white chocolate, milk chocolate, or dark chocolate chips.

    How to prep bread pudding ahead

    To prep for this recipe in advance – Mix the croissants with the egg custard and refrigerate them until you are ready to bake.

    You can also make the entire dish in advance and freeze in an airtight container for up to 3 months. When you are ready to re-heat and serve the bread pudding simply transfer the dish to the refrigerator and allow it to thaw overnight. Bake in the oven at 350°F for 10 minutes or until cooked to an internal temperature of 165°F.

    Storing and reheating Croissant Bread Pudding

    Store your bread pudding in an airtight container in the refrigerator for up to 4 days.

    When you want to reheat the double chocolate croissant bread pudding pop it in the oven, at 350°F, covered with foil for 5-10 minutes.

    Alternative Cooking Instructions

    I have tried this recipe in the Instant Pot but did not like the texture. If you want to give it a shot, you’ll need a pan that fits inside the Instant Pot. I use this spring-form pan.

    • Follow instructions from 1-6 above.
    • Add a cup of water to the inner pot.
    • Place a trivet in the Instant Pot and place the bowl on top. Cover the pan with foil.
    • Pressure cook for 30 minutes.
    • Wait for 10 minutes before releasing pressure.

    To Top It Off

    I love adding fresh chopped strawberries and blueberries to this chocolate croissant bread pudding but here are a few other decadent and delicious ways to serve up this bread pudding.

    • Dolloped with whipped cream
    • Dusted with powdered sugar
    • Drizzled with maple syrup
    • Smothered in chocolate fudge sauce
    • Topped with a large scoop of vanilla ice cream.

    Chocolate Croissant Bread Pudding

    Chocolate Croissant Bread Pudding is a rich and decadent dessert that everyone loves and it’s so easy to make! Great for brunch or an after dinner treat!

    I don’t know what it is about croissant bread pudding, but it’s SO much better than regular bread pudding. Maybe it’s all the flaky, rich, and buttery pieces of croissant instead of regular bread.

    Regardless of the logic behind it, bread pudding with croissants has become my go-to dessert for a decadent holiday dessert.

    Today I’m taking things one step further with this Chocolate Croissant Bread Pudding. Sinfully good, this croissant bread pudding recipe is a dessert lover’s dream and perfect for sharing!

    LOVE THIS RECIPE? PIN IT FOR LATER!
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    I took the easy way out for this recipe and grabbed a box of croissants from the bakery at my local grocery store (yay for $5 Fridays!) along with a big bag of chocolate chips because croissants and chocolate are best friends.

    And you know what happened? The most epic dessert dish ever! Super rich from the croissants, cream, and chocolate that’ll satisfy any sweet tooth.

    As much as I love serving this Chocolate Croissant Bread Pudding for dessert, I’ve also been known to serve it at brunch. Brunch really is the best meal. It’s the only course I know that can have breakfast, appetizer, lunch-type foods, and dessert all on the same buffet.

    No one judges, they just take a little over everything and eat happily along with their favorite cocktail. Because brunch with booze is just a sad, late breakfast.