Hamdi Saidani This Chocolate Croissant Bread Pudding is a decadent and rich recipe, which is made with buttery croissants and bittersweet chocolate. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.
Chocolate Croissant Bread Pudding Ingredients
- 1 stick unsalted butter
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 5 large eggs, lightly beaten
- 2 1/2 cups heavy cream
- 12 croissants
- 1/2 cup raisins
- 3/4 cup bittersweet chocolate, roughly chopped small
How To Make Chocolate Croissant Bread Pudding
- Make the custard: In a food processor, combine the butter and sugar and process until well blended. Add the cinnamon and vanilla and pulse to combine. While the processor is running, add the 5 eggs. Stop the processor, scrape down the sides, then add the heavy cream and pulse until everything is just combined.
- Prepare the baking dish: Lightly butter a 9×13-inch baking dish. Tear the croissants into rough, 1-inch pieces and scatter them evenly in the dish.
- Combine and soak: Sprinkle the raisins and chopped bittersweet chocolate over the croissants and gently toss to distribute them. Pour the egg and cream mixture evenly over the top. Let the mixture soak for 8 to 10 minutes, gently pressing the croissant pieces down occasionally to ensure they are all saturated.
- Bake the pudding: Preheat the oven to 350°F. Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. The pudding is done when the custard is set but still soft with a slight jiggle in the center. Allow it to cool for a few minutes before serving.
Recipe Tips
- What kind of croissants are best? Day-old or slightly stale croissants are perfect for bread pudding. They are drier and will soak up the custard more effectively without becoming overly mushy.
- How do I know when bread pudding is done? The custard should be set around the edges and the center should be mostly set but still have a slight wobble, like Jell-O. It will continue to set as it cools. An instant-read thermometer inserted in the center should read about 170°F.
- Can I use a different kind of chocolate? Yes, this recipe is very flexible. Semi-sweet or milk chocolate chips would be a great substitute for the chopped bittersweet chocolate.
- Can I make this ahead of time? Absolutely. You can assemble the entire dish, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
What To Serve With Chocolate Croissant Bread Pudding
As the name suggests, this decadent dessert is designed to be served with a rich Bourbon Ice Cream Sauce. It’s also fantastic served warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
How To Store Bread Pudding
- Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil. It can be stored in the refrigerator for up to 4 days.
- Reheat: Reheat individual servings in the microwave or place the entire dish, covered with foil, in a 300°F oven until warmed through.
Chocolate Croissant Bread Pudding Nutrition Facts
- Serving: 1/10th of dish
- Calories: 650 kcal
- Carbohydrates: 55g
- Protein: 10g
- Fat: 45g
- Saturated Fat: 26g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without raisins?
Of course. If you’re not a fan of raisins, you can simply omit them. You could also substitute them with another dried fruit like cranberries or chopped dates, or leave them out entirely.
What is the purpose of soaking the croissants?
Soaking is the most crucial step in making bread pudding. It gives the dry croissants time to absorb the rich, creamy custard, which ensures the final product is moist and flavorful all the way through, rather than having dry spots.
Can I use a different type of bread?
Yes, while croissants make it exceptionally rich, you can make this with other breads. Challah or brioche are excellent substitutes. You would need about 10-12 cups of cubed, day-old bread.
Try More Recipes:
Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce Recipe
Description
An incredibly decadent dessert made from buttery croissants, rich chocolate, and raisins, all soaked in a vanilla-cinnamon custard and baked until golden and puffy.
Ingredients
Instructions
- In a food processor, blend butter, sugar, cinnamon, and vanilla.
- Add eggs and heavy cream and pulse to create the custard.
- Tear croissants into 1-inch pieces and place in a buttered 9×13-inch dish.
- Scatter raisins and chocolate over the croissants.
- Pour the custard over everything and let it soak for 10 minutes.
- Bake at 350°F, covered with foil, for 35 minutes.
- Uncover and bake for another 10 minutes until the top is golden brown.
Notes
- Using day-old, slightly stale croissants will yield the best texture and prevent sogginess.
- Be sure to press the croissants down into the liquid during the soaking period to ensure they are fully saturated.
- The pudding is ready when the custard is set but still has a slight wobble in the center.
