| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for the dish
- 8 croissants, sliced 1 inch thick (about 12 cups)
- 3 large eggs plus 3 egg yolks
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 6 ounces milk chocolate, cut into 3/4-inch pieces
- For the sauce:
- cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 698 |
| Total Fat | 51 g |
| Saturated Fat | 31 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 11 g |
| Cholesterol | 243 mg |
| Sodium | 214 mg |
Reviews
Recipe says “cup” of heavy cream for the sauce. How much cream is that?
Delicious
Food
Food
How much heavy cream to make the sauce
This desert was RIDICULOUSLY GOOD!!!!! I made this because I need to get rid an impulse buy of a huge container of croissants, The only change I made was to use semi sweet chocolate instead of milk chocolate. Just because I don’t care for milk chocolate. I also added just a touch more of vanilla just because. It was flaky and crispy on top and soft warm on the inside with just the right amount of sweet and chocolate. Everyone loved it at the party I hosted. I will definitely be making this again!!!!
This is an excellent bread pudding recipe! I bought “last day of sale” croissants for $1 at my local grocery. The first time I made this, I made a peanut butter sauce instead of the chocolate sauce. The family asked for it again and the second time, I made the chocolate sauce, but added sliced bananas to the bread pudding. Yummy!!!
This is “OH MAN” delicious. Be sure to make the sauce and serve the bread pudding warm with good French vanilla ice cream!!
Very Good With Some Variation – I let the bread pudding refrigerate overnight to make sure the croissants absorbed the entire mixture and THEN baked it the next day. I was taking it to a communal dinner so did not want to make the chocolate sauce. Instead, I melted about 1/4 cup seedless red raspberry jelly in the microwave and brushed the melted jelly on top of the cooked pudding.