Ingredients for Chocolate Chunk Croissant Bread Pudding
- Miniature Croissants
- Egg Yolks
- Sugar
- Whipping Cream
- Half And Half
- Vanilla Beans
- Bittersweet Chocolate
- French Vanilla Ice Cream
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How to Make Chocolate Chunk Croissant Bread Pudding
- Preheat oven to 350°F (175°C). Grease six 6-ounce ramekins or oven-safe dishes.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Add the croissant pieces and chocolate chunks to the custard mixture, gently stirring to coat evenly. Let it sit for 10-15 minutes to allow the croissants to absorb the custard.
- Divide the bread pudding mixture evenly among the prepared ramekins.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake for 50-60 minutes, or until the bread pudding is set and golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the bread pudding cool slightly before dusting with powdered sugar (optional) and serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
145g
Fat
126g
Carbs
18g
