Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Croissant Bread Pudding
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- Level: Easy
- Total: 2 hr 30 min (includes standing and chilling times)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 490
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 10 g
- Cholesterol
- 236 mg
- Sodium
- 212 mg
This recipe is sponsored by Ghirardelli. There’s no better way to finish a large holiday feast than with a warm slice of this fully loaded bread pudding. Fistfuls of semi-sweet chocolate chips are nestled with toasted store-bought croissants, then covered with a dreamy chocolate custard and baked to golden perfection. A rich and chocolatey sauce for drizzling makes it extra special.
- Level: Easy
- Total: 2 hr 30 min (includes standing and chilling times)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 490
- Total Fat
- 36 g
- Saturated Fat
- 21 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 10 g
- Cholesterol
- 236 mg
- Sodium
- 212 mg
Ingredients
Bread Pudding:
Sauce:
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Directions
- For the bread pudding: Preheat the oven to 350 degrees F; butter the bottom and sides of a 2-quart baking dish.
- Toss the croissant pieces with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
- Meanwhile, whisk the milk, cream, granulated sugar, cocoa, vanilla, salt and eggs in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the chocolate chips, then add the remaining croissants. Pour the milk mixture over top, pressing gently so the croissants are submerged. Cover and refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Cover the baking dish with foil and bake until the custard is just starting to set at the edges, about 35 minutes. Uncover, top with the remaining chocolate chips and continue to bake until the bread pudding is puffed, golden brown and set, about 20 minutes more. Let stand 15 minutes.
- For the sauce: Bring the cream, butter, granulated sugar, vanilla and corn syrup, if using, to a simmer in a medium saucepan over medium heat. Add the chocolate chips and whisk until smooth.
- Serve the bread pudding with the chocolate sauce and a dusting of confectioners’ sugar.
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