Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Black and White Croissant Bread Pudding
Getting reviews...
- Level: Easy
- Total: 32 min
- Active: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 289
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 79 mg
- Sodium
- 94 mg
This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It's probably one of my most deceptive desserts--everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.
- Level: Easy
- Total: 32 min
- Active: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 289
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 20 g
- Protein
- 4 g
- Cholesterol
- 79 mg
- Sodium
- 94 mg
Ingredients
Directions
Try this cooking class now
12m
Easy
CLASS
- Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
- In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
- Tear up croissants and mix with egg mixture until well combined.
- Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
- Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
- Remove from oven. Serve with a dollop of creme fraiche or whipped cream.
Cook’s Note
Ask your baker for marked-down croissants at the end of the day. Feel free to substitute brioche or challah for the croissants.
