Recipe courtesy of Katie Lee Biegel
Chocolate Croissant Bread Pudding
Getting reviews...
- Level: Easy
- Total: 1 hr 55 min (includes chilling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 586
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 14 g
- Cholesterol
- 250 mg
- Sodium
- 337 mg
Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I’ve ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.
- Level: Easy
- Total: 1 hr 55 min (includes chilling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 586
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 41 g
- Protein
- 14 g
- Cholesterol
- 250 mg
- Sodium
- 337 mg
Ingredients
Directions
- Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
- In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.
