Warning: This dessert is not for people who are counting calories. If you even attempt to make or eat this dessert you might as well just throw your diet out the window, but it will be worth it, I assure you.
Where do I begin describing this dessert? I really should have video taped the expressions of the lucky few who were able to try this dessert at a recent potluck. Those faces were priceless. After one bite you could see a total change in their face from normal to absolute bliss to bewilderment at how a dessert could be so so good. It really made me laugh that everyone had the same reaction. However, its not just the chocolate croissant bread pudding alone that makes it amazing, it requires a few simple steps in order to achieve that “OMG” moment. First, make sure your bread pudding is fresh from the oven and still warm or just microwave it for a few seconds to get it nice and warm again. Second, place a nice big scoop of vanilla ice cream on top. Lastly, make sure to get a nice spoonful of the bread pudding and ice cream in one bite.
This dessert is definitely a crowd pleaser and perfect for the holidays. On that note, Happy Thanksgiving and I hope you’ll be enjoying this bread pudding at one of your holiday parties!
Chocolate Croissant Bread Pudding
(adapted from foodnetwork.com)
- 1 stick unsalted butter
- 1 cup sugar
- 1 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
- 5 large eggs, lightly beaten
- 2 1/2 cups heavy cream
- 12 croissants
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Break up the 12 croissants into 1 inch pieces.
- Lightly butter a 9×13 in. baking dish. Layer croissant pieces and chocolate chips into the baking dish. Making sure to evenly distribute the croissant pieces and chocolate chips.
- Combine butter and sugar in a separate bowl until well blended. Add cinnamon and vanilla and mix well. Add the 5 lightly beaten eggs. Add the heavy cream. Make sure everything is well blended.
- Pour the egg mixture onto the croissants. Soak for 8 to 10 minutes. You can push the croissants down to ensure coverage by the egg mixture.
- Cover with foil and bake for 35 minutes. Remove foil and bake for 10 minutes to brown the top. The bread pudding is done when the custard is set, but still soft. Allow to cool.
- Serve warm with vanilla ice cream on top. Enjoy!