Chocolate Chip Croissant Bread Pudding Recipes

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CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 11

4 large eggs, lightly beaten
1-1/2 cups 2% milk
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup dark chocolate chips
4 croissants, cut into 1-inch pieces

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.

Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE CHIP CROISSANT BREAD PUDDING



Chocolate Chip Croissant Bread Pudding image

The most epic Chocolate Chip Croissant Bread Pudding for all those stay at home brunch celebrations with your family!

Provided by Gaby

Categories     Breakfast

Time 1h40m

Number Of Ingredients 14

1 pound croissants, torn into 1-inch cubes
8 tablespoons Land O Lakes® Unsalted Butter, melted
1 cup semisweet chocolate chips
2 1/2 cups Land O Lakes® Half & Half
1 cup white sugar
4 large eggs
4 large egg yolks
2 tablespoons vanilla extract
1/4 teaspoon kosher salt
2 tablespoons dark brown sugar
2 cups powdered sugar
2-4 tablespoons milk
1 teaspoon coffee extract
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Butter 13x9-inch baking dish. Place croissants in large bowl; pour 8 tablespoons melted butter over croissants and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to the prepared dish.
  • Whisk half & half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over croissant cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into liquid. Sprinkle the top with brown sugar. Bake bread pudding until golden brown, and set in center, about 1 hour. Serve warm with glaze drizzled on top.
  • To make the glaze, combine everything together and whisk until smooth.

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.

CROISSANT AND CHOCOLATE BREAD PUDDING



Croissant and Chocolate Bread Pudding image

This rich, decadent dessert couldn't be easier: Just combine all the ingredients and bake for 30 minutes. Get the recipe for Croissant and Chocolate Bread Pudding

Provided by Kate Merker

Time 50m

Number Of Ingredients 10

Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
0.5 teaspoon kosher salt
0.5 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks

Steps:

  • Heat oven to 375°F. Butter an 8-inch 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 out clean, 30 to 40 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 587 kcal, Carbohydrate 64 g, Cholesterol 242 mg, Protein 10 g, SaturatedFat 19 g, Sodium 588 mg, Sugar 2 g, Fat 31 g, UnsaturatedFat 0 g

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Using croissants as the bread in bread pudding is even better than you might imagine: The chocolate custard seeps right in between the layers of flaky pastry. And croissants are almost all crust, always the best part of the bread pudding. The dessert is chocolatey, buttery, creamy and flaky all at once. I started doing this when I worked at a country house hotel in England, Stapleford Park Hotel, where we always had leftover baked croissants from breakfast. Cooking with stale bread or croissants is a handy and sensible quick-trick; I love to use it up instead of throw it away. Bread or croissants that are a couple of days old is more firm and absorbent than fresh, so it's always the choice for bread puddings that are moist without falling apart completely. The croissant-cream mixture can be refrigerated, covered, up to one day in advance. If so, add five to 10 minutes to the baking time.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional

Steps:

  • Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
  • In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
  • When ready to bake, heat the oven to 350 degrees F.
  • Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

CHOCOLATE CHIP CROISSANT BREAD PUDDING



Chocolate Chip Croissant Bread Pudding image

I found a simple recipe for the same ol' same ol' bread pudding and decided to add a delicious twist. The first time I made this, I almost ate the entire pan by myself- so be careful! NOT for dieters!

Provided by Melanie2590

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 7

3 large croissants, torn into small bite-sized pieces
2 eggs, beaten
2 cups milk
1/4 cup unsalted butter, melted
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1 teaspoon vanilla
1/3 cup chocolate chips (i used milk chocolate)

Steps:

  • Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
  • Combine all remaining ingredients and pour over croissants and chocolate chips.
  • Bake at 350 for 45 minutes.

Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 8.5, Cholesterol 83.1, Sodium 209.7, Carbohydrate 27.9, Fiber 0.9, Sugar 17.1, Protein 5.3

CHOCOLATE CROISSANT PUDDING



Chocolate Croissant Pudding image

This new twist on traditional bread pudding is a decadent and delicious family favorite! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 8

6 day-old croissants, split
1 cup semisweet chocolate chips
5 large eggs
12 large egg yolks
5 cups half-and-half cream
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1 tablespoon coffee liqueur, optional

Steps:

  • Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

Nutrition Facts : Calories 400 calories, Fat 21g fat (12g saturated fat), Cholesterol 265mg cholesterol, Sodium 178mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 9g protein.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

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.

Provided by MichelleD

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

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.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g

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