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Chocolate Croissant Bread Pudding Recipe

Recipe by: MichelleD

"I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook35 m
Ready In1 h 35 m

1Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
2Mix 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.
3Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
4Bake 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.

Footnotes

Cook's Notes:
I have a brownie pan that is separated into square sections and that worked well. I can imagine doing it in a 9-inch square pan; just check them after 35 to 45 minutes to see how cooked they are.
I actually let mine soak for 30 minutes but 10 minute minimum. Or you can put covered in fridge overnight if you want.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients