croissant bread pudding

Croissant bread pudding is perfect for breakfast or brunch. Crispy on the top and gooey at the bottom, this bread pudding is a must try.

Croissant Bread Pudding

Croissants (See notes)

Milk (2%

tsp Vanilla Extract

Sugar

Eggs

Semi Sweet Chocolate Chips

SunButter

tbsp Coconut Oil (Melted)

tbsp Maple Syrup

Cut the croissants in half and place them in an oven safe dish.&nbsp;

In a large bowl, whisk milk, vanilla, sugar and eggs very well.&nbsp;

Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours.&nbsp;

Preheat the oven to 350F. Place the bread pudding on a baking sheet on the counter while the oven preheats.&nbsp;

Once the oven is hot, bake the bread pudding for 30 to 40 minutes until it's completely cooked. Serve with SunButter drizzle.

Mix all the ingredients in a small bowl. Drizzle over the bread pudding while serving.&nbsp;

SunButter Drizzle

Croissants filled with a sweetened cream cheese and berry filling!

Berry Stuffed French Toast

eggs

heavy cream

milk

cinnamon

sugar

tbsp vanilla extract

tsp kosher salt

oz room temperature cream cheese

strawberries

blueberries

raspberries

croissants

In a large mixing bowl add eggs, heavy cream, milk, cinnamon and vanilla extract. Beat just until combined.

In another bowl add cream cheese, and sugar. Mix until smooth. Fold in the berries.

Slice the croissants down the center, to make a &quot;pocket&quot; add 2-3 tablespoons of the cream cheese filling. Arrange in a 13&#215;9 greased baking dish.

Pour the custard filling over the croissants. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Bake uncovered for 35-40 minutes or until golden brown.

This Nutella Croissant Bread Pudding is amazing when served with a little vanilla ice cream. Make it ahead of time and reheat in the oven or the microwave as needed!

Nutella Croissant Bread Pudding

croissants,

Nutella

half and half

vanilla extract

salt

Ice Cream or Whipped Cream

Chocolate Syrup

Preheat oven to 375°F and grease a 10...

Preheat oven to 375°F and grease a 10 x 6 by 3-inch deep glass baking dish.

Slice each croissant in half lengthwise and spread...

Slice each croissant in half lengthwise and spread a generous scoop of Nutella on one side. Sandwich the halves back together and roughly chop into 1-2 inch pieces. Layer croissant/Nutella pieces evenly in prepared glass baking dish.

In a large bowl, combine large eggs, egg...

In a large bowl, combine large eggs, egg yolks, heavy cream, half and half, sugar, cinnamon, vanilla extract, and a pinch of salt. Pour the custard mixture over the croissants and allow to soak for 10 minutes, pressing down gently.

Loosely cover the baking dish with aluminum foil....

Loosely cover the baking dish with aluminum foil. Cut a few small holes in the foil to allow steam to escape. Bake for 55-65 minutes. Then remove foil and bake for 10 to 15 more minutes, or until the pudding, is set and a knife inserted in the center comes out mostly clean (there will be Nutella on it).

Remove from the oven and cool slightly for...

Remove from the oven and cool slightly for about 10 minutes. Serve warm with a scoop of ice cream and a drizzle of chocolate syrup on top!

Flaky croissants and rich chocolate syrup combine in this decadent bread pudding recipe. It’s appropriate for breakfast, brunch, or an after dinner dessert.  You’ll need 16 oz. (1 lb.) prepared croissants from your favorite bakery or grocery store deli. I prefer the mini &#39;cocktail&#39; croissants for this recipe, but large croissants can also be used. Just chop each large croissant into 6 pieces before adding them to the dish.The chocolate sauce can be made in the microwave or on the stove top. It&#39;s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

Croissant Bread Pudding with Chocolate Sauce

mini croissants

unsalted butter (at room temperature)

eggs (at room temperature)

whole milk (at room temperature)

heavy cream (at room temperature)

chocolate chips

evaporated milk

unsalted butter

strawberries (optional)

Preheat the oven to 350°F. Butter a 13x9 inch baking dish.

Cut the croissants into thirds using a serrated knife. Arrange the croissants in the bottom of the pan in an even layer (this doesn’t have to be perfect).

In the bowl of an electric mixer, beat together the butter and sugar. Add the vanilla extract and mix again. Add eggs and beat until incorporated. Pour in the milk and heavy cream. Beat until combined.

Pour the mixture over the croissants; press them down into the custard mixture to ensure every piece is covered and soaked with the custard. Allow the mixture to stand for at least 30 minutes, or overnight.

Cover the pan with foil and bake for 35 minutes. Uncover the dish and then bake for an additional 10 minutes, or until well puffed with a set center. Remove from the oven and let cool slightly.

Croissant bread pudding

Combine the chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power in 1 minute intervals until the mixture bubbles (about 2 minutes, more or less, depending on the wattage of your microwave).  Let stand 1 minute; whisk well until combined. Stir in the butter and whisk until melted and incorporated.

Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and top with chopped berries. Serve warm.

Quick chocolate sauce

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