Chocolate Cherry Croissant Bread Pudding Recipes

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CHOCOLATE CHERRY CROISSANT BREAD PUDDING



Chocolate Cherry Croissant Bread Pudding image

Impress your guests with this delicious chocolate cherry croissant served with warm bread pudding - a delectable breakfast recipe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h20m

Yield 12

Number Of Ingredients 16

4 whole eggs
1 egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping cream
1 tablespoon vanilla
7 large (5 1/2x4 1/2 inches) croissants, cut into 1 1/2-inch pieces (10 cups)
1 cup dark chocolate chips
2 tablespoons butter, melted
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 bag (10 oz) frozen dark sweet cherries
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 39 g, TransFat 1 g

CHOCOLATE-DRIED CHERRY BREAD PUDDING



Chocolate-Dried Cherry Bread Pudding image

Provided by Food Network

Categories     dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 15

2/3 cup (about 4 ounces) dark chocolate chips
5 large eggs
5 tablespoons packed dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons brandy
Finely grated zest of 1/4 orange
Seeds of 1/2 vanilla bean
1/4 teaspoon fine sea salt
5 tablespoons granulated sugar
6 slices soft white bread, cut into 1/2-inch cubes
1/2 cup (about 3 ounces) milk chocolate chips
1/2 cup dried cherries
Nonstick cooking spray
1 tablespoon Turbinado sugar

Steps:

  • Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
  • In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
  • Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
  • Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.

Provided by Katie Lee Biegel

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking dish
6 large eggs
3 cups half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 chocolate croissants, cut into 1 1/2-inch pieces
1 cup semisweet chocolate chunks
Whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
  • In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

INDIVIDUAL CROISSANT BREAD PUDDINGS WITH DRIED CHERRIES, BITTERSWEET CHOCOLATE, AND TOASTED PECANS



Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans image

Provided by Jessica Strand

Categories     Chocolate     Fruit     Dessert     Bake     Broil     Christmas     Valentine's Day     Vegetarian     New Year's Eve     Cherry     Fall     Winter     Anniversary

Number Of Ingredients 10

1/4 cup dried cherries
1/4 cup pecans
Canola oil for greasing
2 cups heavy cream
1 vanilla bean
4 large egg yolks
1 1/2 cups sugar
1/4 teaspoon salt
3 day-old croissants
2 tablespoons coarsely grated bittersweet chocolate (from about 1 ounce)

Steps:

  • Preheat to the oven to broil.
  • Put the cherries in a small bowl, cover with boiling water, and let sit for 20 minutes, then drain.
  • Spread the pecans out in a pie tin, place on the middle rack of the oven, and carefully watch for 1 to 2 minutes or until the nuts are golden. Cool, then chop.
  • Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil.
  • Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8 to 10 minutes, then remove the vanilla bean pod.
  • Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking.
  • Tear the croissants into 6 pieces each and place in a medium bowl, then cover with the remaining cream and egg mixture. Allow the croissants to absorb the liquid for about 10 minutes. Add the cherries.
  • Transfer the mixture into the prepared bowls and sprinkle the top of each bowl with the chocolate and toasted pecans. Place them in the oven and bake for 25 minutes or until set, then serve.

CHOCOLATE CHERRY BREAD PUDDING



Chocolate Cherry Bread Pudding image

I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 11

1 cup heavy cream
1 cup milk
48 jarred wild cherries, such as Amarena Fabbri, plus 1/2 cup liquid from the jar
1/2 cup maple syrup
Pinch fine salt
5 large eggs
1 cup dark chocolate (63 percent)
1 baguette, medium diced
1 cup cold heavy cream
2 tablespoons brandy
2 tablespoons granulated sugar

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
  • In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
  • Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
  • Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
  • Place ramekins on a baking sheet and bake for 30 minutes.
  • For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!

Provided by SweetPea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 14

Number Of Ingredients 14

1 cup chopped pecans
10 large croissants, torn into pieces
4 cups milk
3 large eggs, slightly beaten
2 cups white sugar
1 ½ tablespoons vanilla extract
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk chocolate chips
1 cup toffee baking bits
1 cup white sugar
½ cup half-and-half
4 tablespoons butter
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
  • Place pecans on a baking sheet.
  • Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
  • Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
  • Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
  • Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
  • While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
  • Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
  • Remove bread pudding from oven and serve warm with custard sauce.

Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g

CHERRY CHOCOLATE ALMOND CROISSANT BREAD PUDDING



Cherry Chocolate Almond Croissant Bread Pudding image

Make and share this Cherry Chocolate Almond Croissant Bread Pudding recipe from Food.com.

Provided by Lover of Sweet Trea

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 tablespoon butter, softened
3 eggs, lightly beaten
1 1/2 cups half-and-half or 1 1/2 cups light cream
1 1/2 teaspoons almond extract
3 large croissant, halved horizontally
1 cup semisweet chocolate piece, ground*
1 (21 ounce) can lucky leaf cherry pie filling
1 cup sliced almonds
vanilla ice cream (optional)

Steps:

  • 1. Preheat oven to 350°F Spread butter on bottom and sides of a 9- to 10-inch deep-dish pie plate. In a shallow container combine eggs, half-and-half, and almond extract; add croissants. Let soak 3 minutes, turning once. Place bottom halves of croissants, cut-side-up, in the prepared dish. Sprinkle with 1/2 of the chocolate. Spoon on 1/2 cup LUCKY LEAF Cherry Pie Filling and 1/2 cup of the nuts. Add croissant tops, cut-sides down, remaining chocolate, another 1/2 cup pie filling and the remaining nuts. Pour on any remaining egg mixture.
  • 2. Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.
  • 3. Heat remaining LUCKY LEAF Cherry Pie Filling and pass with bread pudding. Serve with ice cream, if desired.

Nutrition Facts : Calories 398.6, Fat 21.8, SaturatedFat 9.6, Cholesterol 100.8, Sodium 69.5, Carbohydrate 43.8, Fiber 3.7, Sugar 15.8, Protein 7.7

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