Lindas English Chocolate Croissant Bread Pudding Recipes

CHOCOLATE CROISSANT BREAD PUDDING

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.

CHOCOLATE CROISSANT PUDDING

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.

CROISSANT BREAD PUDDING

Steps:

• Prepare a 9x13 baking dish with cooking spray or rub with butter.
• Place croissant cubes in the bottom of pan.
• Sprinkle cubes with pecan pieces.
• In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
• Cover with foil and refrigerate for 1-3 hours.
• Preheat oven to 350°F.
• Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
• Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.

CHOCOLATE CROISSANT BREAD PUDDING

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.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
• Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
• Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
• Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

CHOCOLATE CROISSANT BREAD PUDDING

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.

CHOCOLATE CROISSANT BREAD PUDDING

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 CROISSANT PUDDING

Steps:

• Preheat the oven to 180°C, 350°F.
• Lightly butter a 5cm deep, 18 x 23cm ovenproof dish.
• Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.
• Whisk well and add the salt.
• In a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.
• Spoon a few 15ml spoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping.
• Pour over half of the remaining mixture.
• Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
• Press down lightly with a fork to make sure they are all covered.
• Allow to cool.
• Rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.
• Bake in the top of the preheated oven for 30-35 minutes.
• Remove and stand for 5-10 minutes to rest.
• Serve with creme fraiche.

DARK CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened., Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.

CHOCOLATE CROISSANT PUDDING (CROCK POT)

Steps:

• Beat milk, eggs, sugar, cocoa, vanilla and salt in a medium bowl.
• Grease a 1-quart casserole. Cut the croissants into 1-inch pieces and layer half in the casserole along with the chocolate chips, and half the egg mixture. (I use the crock pot insert.) Repeat layers with remaining croissants and egg mixture.
• Add a rack to a 5-quart crock pot. Pour in 1 cup water. Place casserole on rack. Cover and cook on LOW 3 to 4 hours. Remove casserole from crock pot. Top each serving with 2 tablespoons whipped cream, if desired.
• Note: I did make this in my 3-1/2 quart crock pot with no problems.