Black and White Croissant Bread Pudding
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 289
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 79
- Sodium
- 94
- Total: 32 min
- Active: 12 min
Ingredients
1 tablespoon unsalted butter, at room temperature
3 medium eggs, plus 3 additional yolks
1 cup heavy cream
1 cup whole milk
1/2 cup plus 1 tablespoon light brown sugar
2 teaspoons vanilla extract
5 one-day-old croissants (see Cook's Note)
5 ounces bittersweet chocolate chips (70 percent cacao)
5 ounces white chocolate chips
1 cup creme fraiche or whipped cream
Directions
- 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.