Four words: Chocolate Croissant Bread Pudding.
Is it breakfast? Is it dessert? Does it matter? One taste and I guarantee your answer will be, “No … and can I have a second serving?!” Croissant bread pudding is warm, chocolatey and one of the easiest-ever breakfast-slash-desserts to make. Simply cube chocolate croissants, soak them in a vanilla custard, and then bake off the quick-fix creation until it’s warmed throughout.
Serve the bread pudding with a simple shower of powdered sugar, or top it off with fresh fruit, a dollop of Secret Ingredient Whipped Cream, or my personal favorite, a big ol’ scoop of vanilla bean ice cream. Feel free to get creative with different extracts, swapping vanilla for vanilla-bourbon, almond or even coconut for a touch of tropical taste.
Keep the sweet treat party poppin’ with more of my favorite chocolate dessert recipes, including Strawberry Nutella Hand Pies, Chewy Chocolate Brownie Bark, Cheesecake Brownie Bites and more crowd-pleasing favorites.
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- 2 Tablespoons unsalted butter
- 5 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 1/2 Tablespoons vanilla extract
- 1/4 cup sugar
- 8 large chocolate croissants, quartered
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with the butter and set it aside.
- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract and sugar. Add the croissants and fold together the ingredients until the croissants have absorbed the custard mixture.
- Pour the croissant mixture, plus any remaining liquids, into the prepared baking dish. Bake the bread pudding for about 30 minutes until the custard is fully cooked and the tops of the croissants begin to crisp slightly.
- Remove the bread pudding from the oven and serve it warm.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.