Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s every little thing you like about croissants and chocolate, in a single decadent dish.
This Croissant Bread Pudding has just lately develop into a favourite of mine, and a dish you may invite to any meal. In a single day visitors? Prep it the evening earlier than, and bake it within the morning for a welcoming breakfast or brunch. Or, serve it after dinner with loads of chocolate sauce for dessert. It’s the final word low-lift consolation meals. And it’s even higher sprinkled with a chew of recent chopped strawberries.
Buy some mini croissants.
Start with mini croissants, additionally referred to as ‘cocktail’ croissants, discovered within the deli part at your native grocery retailer. Giant croissants will work too, if that’s what you might have available (this recipe is an efficient solution to salvage stale croissants). Nonetheless, the minis prepare neatly in an excellent layer, in a 13×9 dish. You may depart them entire, however I like chopping them into thirds. This helps the custard to circulate round each bit of bread and completely soaks them with the creamy combination.
Escape the hand mixer.
Eggs, butter, sugar, and heavy cream are the bottom for the wealthy custard. Mix them with a hand mixer in a giant bowl. Then, pour it over the organized croissants. Some buttery bits will float on high, and that’s completely tremendous. Because the bread pudding bakes, the butter melts and bastes all these croissants.
Bake at 350°F for about 45 minutes. Then, take away the pan from the oven and let cool barely. You may cease proper right here, and revel in this heat by itself, or with a drizzle of maple syrup. However for those who’re in search of one thing extra-special, then strive my straightforward chocolate sauce recipe. It’s nearly too straightforward!
Make the chocolate sauce.
Mix 6 oz. (1 cup) semisweet chocolate chips and three/4 cup evaporated milk in a microwave-safe bowl. Then, warmth the combination within the microwave for 1-2 minutes, till it bubbles. Subsequent, enable the combination stand for a few minutes then whisk the 2 components collectively.
After the combination is whisked clean, add 2 tablespoons salted butter. Whisk once more till clean. And that’s it! Pour the sauce right into a small pitcher and serve on the aspect, or go forward and drizzle a little bit over the bread pudding if the spirit strikes you.
I ought to be aware that this sauce is not thick. It’s extra the consistency of maple syrup, and it soaks into the bread pudding very like sizzling maple syrup would.
I couldn’t resist including some chopped strawberries on high. Once more, that is optionally available. However you may’t go mistaken with strawberries and chocolate!
Moreover, and for the sake of exploring each choice, we calmly sprinkled on some powdered sugar. It doesn’t make a lot distinction in taste, however it positive does look fairly. With Mom’s Day in simply a few weeks, I can’t assist however assume it will be the right straightforward brunch dish so as to add to your menu.
Associated recipe: Smoked Mozzarella Bread Pudding
Croissant Bread Pudding with Chocolate Sauce
13×9 inch baking dish
Croissant bread pudding
- 16 oz. mini croissants
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 giant eggs at room temperature
- 2 cups entire milk at room temperature
- 1/2 cup heavy cream at room temperature
Fast chocolate sauce and toppings
- 1 cup semisweet chocolate chips
- 3/4 cup evaporated milk
- 2 tablespoons unsalted butter
- 1 cup chopped strawberries optionally available
Croissant bread pudding
Preheat the oven to 350°F. Butter a 13×9 inch baking dish.
Reduce the croissants into thirds utilizing a serrated knife. Organize the croissants within the backside of the pan in an excellent layer (this doesn’t should be good).
Within the bowl of an electrical mixer, beat collectively the butter and sugar. Add the vanilla extract and blend once more. Add eggs and beat till integrated. Pour within the milk and heavy cream. Beat till mixed.
Pour the combination over the croissants; press them down into the custard combination to make sure each piece is roofed and soaked with the custard. Permit the combination to face for a minimum of half-hour, or in a single day.
Cowl the pan with foil and bake for 35 minutes. Uncover the dish after which bake for a further 10 minutes, or till effectively puffed with a set middle. Take away from the oven and let cool barely.
Fast chocolate sauce
Mix the chips and evaporated milk in a microwave-safe bowl. Warmth the combination at 100% energy in 1 minute intervals till the combination bubbles (about 2 minutes, roughly, relying on the wattage of your microwave). Let stand 1 minute; whisk effectively till mixed. Stir within the butter and whisk till melted and integrated.
Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and high with chopped berries. Serve heat.
Remember to get the proper canned milk! Evaporated milk just isn’t candy and has a skinny, pourable consistency like entire milk.
This recipe was tailored from Michael Chiarello’s Chocolate Croissant Bread Pudding.