Best 13 Chocolate Croissant Bread Pudding Recipes

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

WHITE CHOCOLATE-CROISSANT BREAD PUDDING

Steps:

• Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
• Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
• Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
• Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• Bake for 40 minutes.

CHOCOLATE CHERRY CROISSANT BREAD PUDDING

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissants pieces. Let stand 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter; sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.
• Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
• Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
• Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
• Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

CHOCOLATE CROISSANT BREAD PUDDING TRIFLE

Steps:

• Let the Chocolate Croissant Bread Pudding cool to room temperature.
• Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of snickers.
• 6 chocolate croissants, very coarsely chopped
• 1 1/4 cups milk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 large eggs
• Preheat oven to 350 degrees F.
• Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• Bake for 40 minutes.

WARM MILK-CHOCOLATE CROISSANT-BREAD PUDDING

Steps:

• Preheat the oven to 350°.
• In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
• Cover and allow the milk stand off the heat for 15 minutes.
• Discard the vanilla bean.
• Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
• Let the milk and chocolate mixture cool for 15 minutes.
• Whisk in the eggs.
• In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
• Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
• Bake for 30 minutes, until the bread pudding is risen and set.
• Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
• To Make Ahead:.
• The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.

CHOCOLATE CHUNK CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 325F.
• Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
• Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
• Mix egg yolks and sugar in medium bowl.
• Set aside.
• Heat whipping cream& half-and-half in a 2 qt.
• saucepan over low heat, stirring occasionally.
• Add vanilla beans.
• Beat hot cream into egg yolk mixture with wire whisk.
• Strain custard through a sieve to remove vanilla beans.
• Cool 15 minutes.
• Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
• ramekins or custard cups.
• Pour custard over croissant cubes.
• Place ramekins in 13x9" baking pan, on oven rack.
• Pour very hot water into pan to within 1/2" of tops of cups.
• Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
• Serve warm with ice cream.

CHOCOLATE CROISSANT BREAD PUDDING TRIFLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Put chocolate croissant chunks in an 8x8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• 3. Bake for 40 minutes. Let cool to room temperature.
• 4. Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped Snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of Snickers. (Don't add this last topping until just before serving.)
• 5. Note: I can't find the chocolate croissants here in my little town, so I use regular, plain croissants and add about a cup of semi-sweet chocolate chips. One time I melted 2 squares of semi-sweet chocolate and mixed it in with the egg mixture before pouring over the croissants. Both work well.

CROISSANT AND CHOCOLATE BREAD PUDDING

Steps:

• Heat oven to 375degree oven. Butter an 8" square or other shallow 2 quart baking dish . In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes our clean. 30- 40 min. Serve warm or at room temp.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• 1. Preheat oven to 350. Arrange four crème Brulee dishes or 6 oz. ramekins on a baking sheet. Tear croissants into 1 inch pieces and arrange half of the pieces in the dishes or ramekins. Sprinkle with the chocolate chips. To with remaining croissant pieces.
• 2. In medium bowl, whisk whole egg, egg yolk, sugar and half and half and pour over croissants. dot each pudding with butter. Put baking sheet in oven and bake pudding til set, about 15 minutes. Serve warm or let stand for an hour and serve at room temperature. Serves 4