Chocolate Croissant Bread Pudding Trifle
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 554
- Total Fat
- 30
- Saturated Fat
- 18
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 52
- Protein
- 6
- Cholesterol
- 48
- Sodium
- 121
- Total: 1 hr 5 min
- Prep: 50 min
- Inactive: 15 min
Ingredients
1 (6-ounce) box butterscotch pudding, cooked according to package directions
4 bananas, sliced
4 snicker bars, chopped fine
1 (12-ounce) container whipped topping
Directions
- Let the Chocolate Croissant Bread Pudding cool to room temperature.
- Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
Chocolate Croissant Bread Pudding:
- 6 chocolate croissants, very coarsely chopped
- 1 1/4 cups milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- Preheat oven to 350 degrees F.
- Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
- Bake for 40 minutes.