This one-pot fried rice recipe eliminates the need for pre-cooking the rice because it cooks in the skillet, soaking up the wonderful sauce, in just 30 minutes.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
Ingredients
- butter-flavored cooking spray
- 2 cups 2% milk
- 1 cup heavy whipping cream
- 3 eggs
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 vanilla bean, halved lengthwise
- 4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
- 1 (6 ounce) bag chocolate chips
- 1 tablespoon confectioners’ sugar, or to taste
Instructions
- Preheat the 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 the pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups or pan.
- 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 dust with confectioners’ sugar.
- I have a brownie pan that is separated into square sections and that worked well. I can imagine doing it in a 9-inch square pan; just check them after 35 minutes to see if they are cooked.
- I actually let the croissant pieces soak for 30 minutes but 10 minutes minimum will work. Or you can cover and store it in the fridge overnight if you want.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 169 mg |
| Sugars | 24 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Really good and easy. I could not find chocolate croissants so I used 4 large regular croissants. I added 1/2 cup chocolate chips and 1/2 cup white chocolate chips and it was plenty so did not need to have in croissants. I added 2 TBL of brown sugar and I excluded the vanilla bean – way too expensive an ingredient for this dish in my opinion. Cooked for a full hour to absorb liquid. It was wonderful and will make again.
I did not have as much success with this as the others with this recipe. I made this recipe twice for a brunch and both were not super successful. The liquids in this recipe was way too much. I ended up baking both trays for over an hour and things were still under cooked. The custard was soft and raw even after an hour and the croissants were soggy and soft after the bake. The picture looked great but once you put a spoon to it, everything deflated and fell apart. Not sure I will make this again but if I do, I will make sure to drain the liquid a lot more before baking or add 2 more croissants to soak up more of the liquid.
AMAZING!!
Yummm! Used regular croissants and chocolate chips. Served with bourbon whisky sauce. Delicious!!!
Had 2 medium-sized chocolate and 2 medium-sized plain stale croissants. Buttered an 8″ square pan. Used a can of evaporated milk plus 1/2 cup 1% milk, 1/2 cup sugar, 2 eggs and 1 teaspoon vanilla. Soaked 45 minutes, added 3/4 cup semi-sweet chocolate chips and baked about 40 minutes. Left off the powdered sugar since I didn’t have any. Be still my heart!
I changes the chocolate chips for raisins and cut the sugar down to less than 1/2 cup.(I’m a diabetic) but so wanted bread pudding and all I had was croissants. would sooooo make it again. I used large muffin tins and it made 6 beautiful ones. I’m trying out freezing some for later.
easy to make …
I made this for dessert when my son and his girlfriend came for dinner. It was such a hit I am making it again for the family BBQ. I did not have chocolate croissants. I made it with plain and added approx 1/4 cup of extra choc. chips. I baked in a 9X13 pan for approx. 40-45min.
Yummy! I started off with just two VERY stale chocolate croissants (still not sure how they didn’t get eaten fresh), so I halved the recipe and made sure the cut-up croissants got a good half hour in the custard before baking. Baked the whole thing in a 6-cup Pyrex dish for about 28 minutes. Since I didn’t have a whole vanilla bean, I used about 2 tsp. of vanilla bean paste, and since that has sugar in it, I reduced the added sugar as well. Wonderful flavor and texture.
It was great….I have already decided to change some things for the next time I make this. It was great cold as well as hot.
Excellent idea. Everyone enjoyed it.
This was super easy and a yummy way to use up leftover croissants. I made it in a 9X13 pan and baked about 45 minutes. Turned out really well. Next time I will add more chocolate chips or use mini chips.
Was scanning thru allrecipes trying to find something to make with my leftover croissants. Although I didn’t have chocolate croissants I followed the recipe exactly with plain croissants, great flavor and so easy to put together. Thanks for sharing.