The first time we tried this we thought we’d died and gone to heaven. Bread pudding is a dessert we’ve loved since we were little, but using chocolate croissants as the base for this dessert was an unexpected stroke of genius that we’ll always be grateful for – as will our stomachs. The crux of this dish is obviously the chocolate croissants. Get yourself over to any bakery or pastry shop and buy out their stash of croissants, the older the better (this way it absorbs more liquid and it’s the perfect consistency at the end), then get cooking…this sweet is easy and you will definitely not want to go back to regular bread pudding after trying it out!
Chocolate Croissant Bread Pudding
- 5-6 (stale) chocolate croissants
- 2 cups semi-sweet chocolate chips, divided
- 1 1/2 cups half-and-half
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 5 egg yolks
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 375º F, cut your croissants into small cubes and set aside.
- In a large bowl, whisk together half-and-half, cream, and sugar until smooth, then add in eggs yolks, vanilla, cinnamon and salt.
- Once everything is combined, submerge cubed chocolate croissants in liquid and let soak until they’ve absorbed all the liquid.
Note: continue pressing down the bread so that it stays covered.
- Stir in 1 1/2 cups chocolate chips, then transfer mixture to a lightly greased 9-inch, square baking dish.
- Cover with aluminum foil and bake for 20 minutes, then uncover and bake for another 15-20 minutes.
- Remove from oven, sprinkle with remaining chocolate chips, and serve hot or at room temperature.
Recipe adapted from Bake Or Break