Tuesday, January 6, 2015

Chocolate Croissant Bread Pudding

My brother-in-law got me this awesome book called Dessert Express for Christmas.
This recipe came off of page 98 and the only thing I really changed was making it one big bread pudding instead of individual ones.
I had never really had or made bread pudding before but figured that one involving chocolate and croissants was the way to go -- and it was as delicious as you think it would be.
8 day-old (aka stale, leave them uncovered overnight) croissants
1 ⅓ C mini semisweet chocolate chips
2 eggs
2 large egg yolks
¾ C sugar
1 ⅓ C half-and-half
2 tbs butter, cold and cut into tiny pieces

  1. Preheat the oven to 350°.
  2. Tear 4 of the croissants into ~1" pieces and arrange in the bottom of a 8"x8" baking dish.
  3. Sprinkle the chocolate chips over the croissant pieces.
  4. Tear 4 remaining croissants into ~1" pieces and arrange over the chocolate chips.
  5. In a medium bowl, whisk the eggs, egg yolks, sugar, and half-and-half until well combined.
  6. Pour over baking dish.
  7. Dot butter pieces over the top of the baking dish.
  8. Bake for 40 minutes, until the bread pudding is set.
  9. Serve warm or let stand at room temperature (but really what beats warm croissants and chocolate?).
  10. Enjoy!

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