Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s every little thing you like about croissants and chocolate, in a single decadent dish.
This Croissant Bread Pudding has lately grow to be a favourite of mine, and a dish you’ll be able to invite to any meal. In a single day friends? Prep it the evening earlier than, and bake it within the morning for a welcoming breakfast or brunch. Or, serve it after dinner with loads of chocolate sauce for dessert. It’s the last word low-lift consolation meals. And it’s even higher sprinkled with a chunk of contemporary chopped strawberries.
Buy some mini croissants.
Start with mini croissants, additionally referred to as ‘cocktail’ croissants, discovered within the deli part at your native grocery retailer. Massive croissants will work too, if that’s what you could have available (this recipe is an efficient option to salvage stale croissants). Nevertheless, the minis organize neatly in a good layer, in a 13×9 dish. You could possibly depart them complete, however I like slicing them into thirds. This helps the custard to circulate round each bit of bread and totally soaks them with the creamy combination.
Get away the hand mixer.
Eggs, butter, sugar, and heavy cream are the bottom for the wealthy custard. Mix them with a hand mixer in a giant bowl. Then, pour it over the organized croissants. Some buttery bits will float on high, and that’s completely effective. Because the bread pudding bakes, the butter melts and bastes all these croissants.
Bake at 350°F for about 45 minutes. Then, take away the pan from the oven and let cool barely. You could possibly cease proper right here, and luxuriate in this heat by itself, or with a drizzle of maple syrup. However for those who’re on the lookout for one thing extra-special, then attempt my simple chocolate sauce recipe. It’s nearly too simple!
Make the chocolate sauce.
Mix 6 oz. (1 cup) semisweet chocolate chips and three/4 cup evaporated milk in a microwave-safe bowl. Then, warmth the combination within the microwave for 1-2 minutes, till it bubbles. Subsequent, enable the combination stand for a few minutes then whisk the 2 elements collectively.
After the combination is whisked easy, add 2 tablespoons salted butter. Whisk once more till easy. And that’s it! Pour the sauce right into a small pitcher and serve on the aspect, or go forward and drizzle slightly over the bread pudding if the spirit strikes you.
I ought to word that this sauce is not thick. It’s extra the consistency of maple syrup, and it soaks into the bread pudding very like sizzling maple syrup would.
I couldn’t resist including some chopped strawberries on high. Once more, that is non-compulsory. However you’ll be able to’t go flawed with strawberries and chocolate!
Moreover, and for the sake of exploring each choice, we evenly sprinkled on some powdered sugar. It doesn’t make a lot distinction in taste, nevertheless it positive does look fairly. With Mom’s Day in simply a few weeks, I can’t assist however assume it could be the proper simple brunch dish so as to add to your menu.
Associated recipe: Smoked Mozzarella Bread Pudding
Croissant Bread Pudding with Chocolate Sauce
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13×9 inch baking dish
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Hand mixer
Croissant bread pudding
- 16 oz. mini croissants
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 giant eggs at room temperature
- 2 cups complete milk at room temperature
- 1/2 cup heavy cream at room temperature
Fast chocolate sauce and toppings
- 1 cup semisweet chocolate chips
- 3/4 cup evaporated milk
- 2 tablespoons unsalted butter
- 1 cup chopped strawberries non-compulsory
Croissant bread pudding
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Preheat the oven to 350°F. Butter a 13×9 inch baking dish.
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Minimize the croissants into thirds utilizing a serrated knife. Prepare the croissants within the backside of the pan in a good layer (this doesn’t need to be excellent).
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Within the bowl of an electrical mixer, beat collectively the butter and sugar. Add the vanilla extract and blend once more. Add eggs and beat till integrated. Pour within the milk and heavy cream. Beat till mixed.
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Pour the combination over the croissants; press them down into the custard combination to make sure each piece is roofed and soaked with the custard. Permit the combination to face for at the very least half-hour, or in a single day.
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Cowl the pan with foil and bake for 35 minutes. Uncover the dish after which bake for an extra 10 minutes, or till properly puffed with a set heart. Take away from the oven and let cool barely.
Fast chocolate sauce
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Mix the chips and evaporated milk in a microwave-safe bowl. Warmth the combination at 100% energy in 1 minute intervals till the combination bubbles (about 2 minutes, kind of, relying on the wattage of your microwave). Let stand 1 minute; whisk properly till mixed. Stir within the butter and whisk till melted and integrated.
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Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and high with chopped berries. Serve heat.
Be sure you get the best canned milk! Evaporated milk isn’t candy and has a skinny, pourable consistency like complete milk.
This recipe was tailored from Michael Chiarello’s Chocolate Croissant Bread Pudding.