Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s every part you like about croissants and chocolate, in a single decadent dish.
This Croissant Bread Pudding has lately grow to be a favourite of mine, and a dish you’ll be able to invite to any meal. In a single day visitors? Prep it the night time earlier than, and bake it within the morning for a welcoming breakfast or brunch. Or, serve it after dinner with loads of chocolate sauce for dessert. It’s the last word low-lift consolation meals. And it’s even higher sprinkled with a chew of contemporary chopped strawberries.
Buy some mini croissants.
Start with mini croissants, additionally known as ‘cocktail’ croissants, discovered within the deli part at your native grocery retailer. Giant croissants will work too, if that’s what you’ve got available (this recipe is an effective strategy to salvage stale croissants). Nevertheless, the minis organize neatly in a fair layer, in a 13×9 dish. You could possibly go away them complete, however I like chopping them into thirds. This helps the custard to movement round every bit of bread and completely soaks them with the creamy combination.
Escape the hand mixer.
Eggs, butter, sugar, and heavy cream are the bottom for the wealthy custard. Mix them with a hand mixer in an enormous bowl. Then, pour it over the organized croissants. Some buttery bits will float on prime, and that’s completely positive. Because the bread pudding bakes, the butter melts and bastes all these croissants.
Bake at 350°F for about 45 minutes. Then, take away the pan from the oven and let cool barely. You could possibly cease proper right here, and revel in this heat by itself, or with a drizzle of maple syrup. However if you happen to’re in search of one thing extra-special, then strive my simple chocolate sauce recipe. It’s virtually too simple!
Make the chocolate sauce.
Mix 6 oz. (1 cup) semisweet chocolate chips and three/4 cup evaporated milk in a microwave-safe bowl. Then, warmth the combination within the microwave for 1-2 minutes, till it bubbles. Subsequent, enable the combination stand for a few minutes then whisk the 2 substances collectively.
After the combination is whisked clean, add 2 tablespoons salted butter. Whisk once more till clean. And that’s it! Pour the sauce right into a small pitcher and serve on the aspect, or go forward and drizzle a bit over the bread pudding if the spirit strikes you.
I ought to word that this sauce is not thick. It’s extra the consistency of maple syrup, and it soaks into the bread pudding very similar to scorching maple syrup would.
I couldn’t resist including some chopped strawberries on prime. Once more, that is non-obligatory. However you’ll be able to’t go incorrect with strawberries and chocolate!
Moreover, and for the sake of exploring each choice, we frivolously sprinkled on some powdered sugar. It doesn’t make a lot distinction in taste, however it certain does look fairly. With Mom’s Day in simply a few weeks, I can’t assist however suppose it could be the proper simple brunch dish so as to add to your menu.
Associated recipe: Smoked Mozzarella Bread Pudding
Croissant Bread Pudding with Chocolate Sauce
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13×9 inch baking dish
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Hand mixer
Croissant bread pudding
- 16 oz. mini croissants
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 massive eggs at room temperature
- 2 cups complete milk at room temperature
- 1/2 cup heavy cream at room temperature
Fast chocolate sauce and toppings
- 1 cup semisweet chocolate chips
- 3/4 cup evaporated milk
- 2 tablespoons unsalted butter
- 1 cup chopped strawberries non-obligatory
Croissant bread pudding
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Preheat the oven to 350°F. Butter a 13×9 inch baking dish.
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Lower the croissants into thirds utilizing a serrated knife. Organize the croissants within the backside of the pan in a fair layer (this doesn’t should be good).
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Within the bowl of an electrical mixer, beat collectively the butter and sugar. Add the vanilla extract and blend once more. Add eggs and beat till included. Pour within the milk and heavy cream. Beat till mixed.
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Pour the combination over the croissants; press them down into the custard combination to make sure each piece is roofed and soaked with the custard. Enable the combination to face for at the least half-hour, or in a single day.
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Cowl the pan with foil and bake for 35 minutes. Uncover the dish after which bake for an extra 10 minutes, or till nicely puffed with a set middle. Take away from the oven and let cool barely.
Fast chocolate sauce
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Mix the chips and evaporated milk in a microwave-safe bowl. Warmth the combination at 100% energy in 1 minute intervals till the combination bubbles (about 2 minutes, roughly, relying on the wattage of your microwave). Let stand 1 minute; whisk nicely till mixed. Stir within the butter and whisk till melted and included.
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Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and prime with chopped berries. Serve heat.
Make sure to get the fitting canned milk! Evaporated milk shouldn’t be candy and has a skinny, pourable consistency like complete milk.
This recipe was tailored from Michael Chiarello’s Chocolate Croissant Bread Pudding.
