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Croissant Bread Pudding with Chocolate Sauce Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 60 minutes (plus 30 minutes soaking time)
  • Yield: 8 servings

Description

This decadent Croissant Bread Pudding is a comforting dessert that transforms buttery mini croissants into a rich custard base, baked to perfection and served with a luscious quick chocolate sauce. With its tender texture and indulgent chocolate drizzle, this recipe is perfect for a special brunch or an elegant dessert to satisfy any sweet tooth.

Ingredients

Croissant Bread Pudding

  • 16 oz. mini croissants
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs, at room temperature
  • 2 cups whole milk, at room temperature
  • 1/2 cup heavy cream, at room temperature

Quick Chocolate Sauce and Toppings

  • 1 cup semisweet chocolate chips
  • 3/4 cup evaporated milk
  • 2 tablespoons unsalted butter
  • 1 cup chopped strawberries (optional)

Instructions

  1. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Butter a 13×9 inch baking dish thoroughly to prevent sticking.
  2. Slice Croissants: Using a serrated knife, cut the mini croissants into thirds. Arrange them evenly in the bottom of the prepared baking dish; the arrangement doesn’t have to be perfect.
  3. Make Custard: In an electric mixer bowl, beat the unsalted butter and sugar until creamy. Add the vanilla extract and mix again. Incorporate the eggs one at a time until fully combined. Gradually pour in the whole milk and heavy cream, beating the mixture until smooth.
  4. Soak Croissants: Pour the custard mixture evenly over the croissants in the baking dish. Press the croissants gently into the custard to ensure every piece is soaked. Let this mixture stand for at least 30 minutes to allow the custard to fully absorb into the bread; for best results, you can let it rest overnight in the refrigerator.
  5. Bake the Pudding: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Then, remove the foil and continue baking for another 10 minutes or until the pudding is puffed up and the center is set. Remove from the oven and cool slightly.
  6. Make Chocolate Sauce: In a microwave-safe bowl, combine the semisweet chocolate chips and evaporated milk. Microwave on high power in 1-minute intervals, stirring each time, until the mixture bubbles and chocolate is melted (about 2 minutes depending on microwave power). Let it stand for 1 minute, then whisk until smooth. Stir the 2 tablespoons of unsalted butter into the warm sauce until melted and incorporated.
  7. Serve: Serve the bread pudding warm, drizzled with the chocolate sauce. Optionally, top with chopped strawberries for a fresh, fruity contrast.

Notes

  • The chocolate sauce can alternatively be made on the stovetop by heating chocolate chips and evaporated milk in a saucepan until bubbling, then stirring in butter until smooth.
  • Make sure to use evaporated milk, which is unsweetened and has a thinner consistency; it is different from sweetened condensed milk.
  • Allowing the croissants to soak overnight improves texture and flavor absorption.
  • If mini croissants are unavailable, regular croissants cut into bite-sized pieces can be substituted.
  • Let the pudding rest a few minutes before serving to set further and enhance slicing.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/croissant-bread-pudding-with-chocolate-sauce-recipe/