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    Croissant Bread Pudding with Chocolate Sauce

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    Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s everything you love about croissants and chocolate, in one decadent dish.

    This Croissant Bread Pudding has recently become a favorite of mine, and a dish you can invite to any meal. Overnight guests? Prep it the night before, and bake it in the morning for a welcoming breakfast or brunch. Or, serve it after dinner with plenty of chocolate sauce for dessert. It’s the ultimate low-lift comfort food. And it’s even better sprinkled with a bite of fresh chopped strawberries.

    Purchase some mini croissants.
    Begin with mini croissants, also called ‘cocktail’ croissants, found in the deli section at your local grocery store. Large croissants will work too, if that’s what you have on hand (this recipe is a good way to salvage stale croissants). However, the minis arrange neatly in an even layer, in a 13×9 dish. You could leave them whole, but I like cutting them into thirds. This helps the custard to flow around each piece of bread and thoroughly soaks them with the creamy mixture.

    Break out the hand mixer.
    Eggs, butter, sugar, and heavy cream are the base for the rich custard. Combine them with a hand mixer in a big bowl. Then, pour it over the arranged croissants. Some buttery bits will float on top, and that’s perfectly fine. As the bread pudding bakes, the butter melts and bastes all those croissants.

    Bake at 350°F for about 45 minutes. Then, remove the pan from the oven and let cool slightly. You could stop right here, and enjoy this warm on its own, or with a drizzle of maple syrup. But if you’re looking for something extra-special, then try my easy chocolate sauce recipe. It’s almost too easy!

    Make the chocolate sauce.
    Combine 6 oz. (1 cup) semisweet chocolate chips and 3/4 cup evaporated milk in a microwave-safe bowl. Then, heat the mixture in the microwave for 1-2 minutes, until it bubbles. Next, allow the mixture stand for a couple of minutes then whisk the two ingredients together.

    After the mixture is whisked smooth, add 2 tablespoons salted butter. Whisk again until smooth. And that’s it! Pour the sauce into a small pitcher and serve on the side, or go ahead and drizzle a little over the bread pudding if the spirit moves you.
    I should note that this sauce is not thick. It’s more the consistency of maple syrup, and it soaks into the bread pudding much like hot maple syrup would.

    I couldn’t resist adding some chopped strawberries on top. Again, this is optional. But you can’t go wrong with strawberries and chocolate!

    Additionally, and for the sake of exploring every option, we lightly sprinkled on some powdered sugar. It doesn’t make much difference in flavor, but it sure does look pretty. With Mother’s Day in just a couple of weeks, I can’t help but think it would be the perfect easy brunch dish to add to your menu.
    Related recipe: Smoked Mozzarella Bread Pudding

    Croissant Bread Pudding with Chocolate Sauce

    Heather Baird

    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 ‘cocktail’ 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’s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

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    Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

    Course Bread, Breakfast, BrunchCuisine American

    Servings 8

    Equipment13×9 inch baking dishHand mixer
    Ingredients  Croissant bread pudding16 oz. mini croissants1/2 cup unsalted butter at room temperature1 cup sugar1 teaspoon vanilla extract5 large eggs at room temperature2 cups whole milk at room temperature1/2 cup heavy cream at room temperatureQuick chocolate sauce and toppings1 cup semisweet chocolate chips3/4 cup evaporated milk2 tablespoons unsalted butter1 cup chopped strawberries optional
    Instructions Croissant bread puddingPreheat the oven to 350°F. Butter a 13×9 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.Quick chocolate sauceCombine 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.
    NotesThe chocolate sauce can be made on the stove top. Combine the chips and milk in a saucepan and bring to a bubble. Whisk together until smooth then finish by stirring in the butter. Sometimes evaporated milk is confused for sweetened condensed milk.
    Be sure to get the right canned milk! Evaporated milk is not sweet and has a thin, pourable consistency like whole milk.

    Keyword bread pudding, breakfast bake, breakfast casserole, chopped strawberries, croissant bread pudding, croissant casserole, croissants, custard, orange chocolate sauce

    This recipe was adapted from Michael Chiarello’s Chocolate Croissant Bread Pudding.

    You may also enjoy: LEGGI TUTTO

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      Smoked Mozzarella Bread Pudding

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      This rustic Smoked Mozzarella Bread Pudding is made with tangy sourdough and chock full of stretchy smoked mozzarella cheese. Hearty enough for a vegetarian main dish, or serve it as a side dish at your next holiday dinner.

      Bread pudding recipes are so easy to make and satisfying to eat. I have quite a few sweet ones in my repertoire, but this savory one is really special. It’s quite good on its own for a quick lunch with a side salad, but it really shines as a dinner party side dish. Thanksgiving is next week, and if you find the idea of making scratch-made dressing daunting, then I suggest this dish – not as a replacement – but as a worthy alternative.

      Leek love.
      Leeks are the unsung hero of this dish. The comically large oniony stalks break down easily and impart mild onion flavor. But you’ll need to clean them thoroughly! Their sheaths can hold some of the sandy soil they are grown in. Split one down the center with a large knife and clean each layer individually. Then give them the ol’ chop-chop.

      Smoked Mozzarella can be found at nearly any cheese counter at well-stocked grocery stores. Go for the block variety, and not the pre-shredded stuff in the bags. Because those shreds have stabilizers in them to prevent them melting during shipping. You’ll need 8 oz. of smoked mozzarella, grate half of it. Pull apart the remaining cheese with your fingers to create 1/2-inch pieces. Set the grated portion aside – it goes on top right before baking.

      Cut a loaf of sourdough to 1-inch cubes and toss in a large bowl. Mix up the custard with the smoked mozzarella bits and lots of eggs. (Better add an extra dozen to the grocery list!) The custard has a lovely buttermilk tang to match and enhance the sourdough flavor.

      You could make this in a single 10-inch cast iron skillet, or even a 13×9 inch casserole dish. But I decided to use these little individual 14 oz. cast iron skillets. (You could also use 14 oz. ramekins.) I had purchased them when my husband wanted individual skillet cookies for his birthday party a few years ago. They were perfect for this savory bread pudding, and the serving size is generous.

      Spoon the bread mixture into the mini skillets, and place them on a large baking sheet so they’re easy to transfer to the oven. They don’t take very long to bake in individual portions. Only 20-ish minutes. If you’re cooking this as one big dish, you’re looking at about 40-45 minutes bake time.

      Each little skillet holds layers of sourdough, pockets of smoked mozzarella, and mild sautéed leek. The buttermilk custard adds richness and another layer of tangy flavor. I can’t wait for you to try it!
      If you’re looking for something sweeter with holiday flair, check out my Panettone Baked French Toast. Which is the most Christmassy bread pudding ever!

      Smoked Mozzarella Bread Puddings

      This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.

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      Prep Time 35 minsCook Time 20 minsTotal Time 55 mins

      Course BreadCuisine American

      Servings 6

      Equipment14 oz. mini cast iron skillets (6)
      Ingredients US CustomaryMetric 2 cups chopped leek about 1/2 of a large leek2 tablespoons salted butter16 oz. loaf sourdough bread8 oz. block smoked mozzarella cheese2 1/2 cups buttermilk5 egg yolks2 whole eggs1 cup heavy cream1/2 teaspoon salt1/2 teaspoon pepperOlive oil for greasing cast iron skilletsChopped parsley for garnish optional
      Instructions Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.Grate half of the mozzarella cheese; cover and set aside.Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Cover and let stand 20 minutes.Preheat the oven to 375°F.Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
      NotesWhat to expect:
      This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts, fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.
      Bake as one big dish of bread pudding.
      Coat a 10 inch cast iron skillet with olive oil, or spray a 13×9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.
      Add this!
      Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.
      Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.

      Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Whiskey Marmalade Hot Cross Bread & Butter Pudding

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      Recipe development and photography by Shane Smith buns are a revelation on their own. Add warm whiskey and tart orange marmalade and they become something even better. Baked with boozy custard and sandwiched with butter and marmalade, this is the ideal Easter pudding created by Irish baker Shane Smith. ¼ cup plus 1 teaspoon (55 […] LEGGI TUTTO

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      Honey Buns Bread Pudding Recipe from the Holy Sweet Cookbook

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      Food blogger extraordinaire Peabody Johanson shares her love of dessert with her new cookbook Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts which includes this ultra-decadent Honey Buns Bread Pudding.

      I’m so excited to share this brand new cookbook with you today, authored by my pal Peabody, veteran blogger of Sweet ReciPEAs (and by veteran I mean a 15 year tenure of blogging!). I’ve always admired the recipes on her blog and felt a kinship for her love of nostalgic treats. She uses them to inspire other, bigger, better desserts, just like the book cover says!

      When I saw the Honey Buns Bread Pudding recipe on page 22, well. Pure nostalgia. Aptly from the “Inner Child” chapter in the book, it brought back a host of childhood memories, all of them warm and happy.

      Honey Bun pastries are pretty darn good on their own (Duchess brand is yeasty and perfect) but Honey Buns Bread Pudding? I was intrigued. 
      Preparing the recipe was easy with Peabody’s instructions, and I’m happy to say that this bread pudding delivered on all fronts. The baked pudding was custardy and fluffy, and a scratch-made honey caramel sauce drizzled on top really made this an ooey-gooey home run!

      I’ve been enjoying this cookbook so much, and I think it would make a wonderful Christmas gift for your favorite dessert-lover. Or, if you’re considering this for your own shelf, there’s a chapter on holiday baking, which would really be useful right now! 

      This recipe is easy to love, and so is Holy Sweet! With chapters like Inner Child, Candy Crush, and Cereal Killer (think Fruity Pebbles Crumb Cake), how could you not? You can find it right now at book stores and on Amazon. You can also read a little more about what’s inside the book on Peabody’s blog, right here. 

      Enjoy!

      Honey Buns Bread Pudding
      [Click for Printable Version]
      Yields about 8 servings
       
      Recipe from Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts
      by Peabody Johanson
      (Page Street Publishing, 2020)

      2 large eggs
      1 egg yolk
      1 1/4 cups (300ml) heavy cream
      1/2 cup (100g) granulated sugar
      1/2 teaspoon vanilla extract
      10 Honey Buns, cut into large cubes

      2 tablespoons (30ml) honey
      2 tablespoons (30ml) water
      1/2 cup (100g) granulated sugar
      1/2 cup (120ml) heavy cream
      2 tablespoons (28g) unsalted butter
      1/4 teaspoon salt
      1/2 teaspoon vanilla extract

      Preheat the oven to 350F.  Spray an 8×8 inch pan with nonstick baking spray. 

      To make the bread pudding: In a large bowl, whisk together the eggs, yolk, heavy cream, sugar and vanilla until they’re fully combined. Spread half of the Honey Buns cubes over the bottom of the pan. Pour in half the custard mixture and press the bread down to soak up the custard. Spread the remaining Honey Buns cubes on top of the bottom layer. Pour on the remaining custard and press the bead pieces down. 

      Heather’s note: I wanted my bread pudding to look exactly like Peabody’s in the book, so I kept one Honey Bun whole and nestled it in the center of the pan before baking.

      Cover the pan with the foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until none of the custard mixture is still liquid. Remove the pan from the oven and let cool while you prepare the caramel sauce. 

      To make the honey caramel sauce: In a medium saucepan, combine the honey, water, and sugar. Heat over medium heat, swirling the pa, until the sugar is dissolved, about 2-3 minutes. Then bring the mixture to a boil and cook until it is a deep golden brown, 5-6 minutes. Remove from the heat and carefully whisk in the cream, butter, salt, and vanilla. The mixture will spatter, so be careful

      Let the sauce cool to thicken. The honey caramel sauce can be served either warm or at room temperature. You can refrigerate it in an airtight container up to 2 weeks; gently reheat it before serving.

      Note: You can serve this bread pudding with ice cream to make it extra special. 

      link Honey Buns Bread Pudding Recipe from the Holy Sweet Cookbook By Heather Baird Published: Sunday, December 06, 2020Sunday, December 06, 2020Honey Buns Bread Pudding Recipe LEGGI TUTTO