Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s every little thing you’re keen on about croissants and chocolate, in a single decadent dish.
This Croissant Bread Pudding has not too long ago turn into a favourite of mine, and a dish you may invite to any meal. In a single day company? Prep it the night time 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 last 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. Massive croissants will work too, if that’s what you will have readily available (this recipe is an efficient method to salvage stale croissants). Nevertheless, the minis prepare neatly in an excellent layer, in a 13×9 dish. You might depart them complete, however I like reducing them into thirds. This helps the custard to circulate round each bit of bread and totally 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 an enormous 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 might cease proper right here, and revel in this heat by itself, or with a drizzle of maple syrup. However in the event you’re searching for one thing extra-special, then strive my simple chocolate sauce recipe. It’s nearly too simple!
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, permit the combination stand for a few minutes then whisk the 2 components collectively.
After the combination is whisked easy, add 2 tablespoons salted butter. Whisk once more till easy. And that’s it! Pour the sauce right into a small pitcher and serve on the facet, 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 scorching maple syrup would.
I couldn’t resist including some chopped strawberries on high. Once more, that is elective. However you may’t go improper with strawberries and chocolate!
Moreover, and for the sake of exploring each choice, we flippantly sprinkled on some powdered sugar. It doesn’t make a lot distinction in taste, nevertheless it positive does look fairly. With Mom’s Day in simply a few weeks, I can’t assist however assume it might be the right simple 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 complete 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 elective
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. Prepare the croissants within the backside of the pan in an excellent layer (this doesn’t need to 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 included. 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 every bit 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 properly 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 properly till mixed. Stir within the butter and whisk till melted and included.
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.
Be sure you get the best canned milk! Evaporated milk will not be candy and has a skinny, pourable consistency like complete milk.
This recipe was tailored from Michael Chiarello’s Chocolate Croissant Bread Pudding.