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Double Chocolate Croissant Bread Pudding

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Double Chocolate Croissant Bread Pudding- A simple but fancy bread pudding that is perfect for brunch or dessert!Double Chocolate Croissant Bread PuddingEvery month I look forward to receiving my issue of The Food Network Magazine. This past month this Double Chocolate Croissant Bread Pudding was in it and once I saw the picture of it and I couldn’t wait to try it! I surprised my husband and made it for him. We both loved it!

This recipe is pretty basic although it might seem long from the ingredients listed. Just cut up the croissants, lightly toast them, make the bread pudding custard mixture, pour over the bread. Let sit for a bit, add some chocolate and bake!  We also loved the chocolate sauce. It was thick and so chocolately. I am a big chocolate fan so I absolutly loved it. But there is enough chocolate just in the bread pudding if you prefer you don’t need the sauce too. And also I especially enjoyed the bread pudding once it was cool.

Enjoy!

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Double Chocolate Croissant Bread Pudding
 
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Serves: Serves 6-8
Ingredients
For the Bread Pudding:
  • 4 tablespoons unsalted butter, melted, plus more for the dish
  • 8 large croissants, sliced 1 inch thick (about 12 cups)
  • 3 large eggs plus 3 egg yolks
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 6 ounces milk chocolate, cut into ¾ inch pieces
For the Sauce:
  • ⅓ cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet chocolate chopped
Instructions
  1. Make the bread pudding: Preheat the oven to 350 F degrees 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.
  2. Meanwhile, whisk the eggs, egg yolks, milk, heavy whipping 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. Let sit while the moisture absorbs, at least 15 minutes. As it soaks press the bread into the mixture to help it absorb.
  3. 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.
  4. 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.
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