Who says that for a dessert to be decadent it has to be chocolate?
I’m a complete sucker for bread pudding. It’s rich, it’s flavorful, it’s pure comfort food. I always like to make mine with a sweetened bread like challah or brioche, but I had yet to try it with croissants. Now I have, and I’m still in love.
I picked these croissants up from Boulangerie, a new Parisian styled bakery in Salt Lake City. They sell day-old baked goods for practically nothing and I got a half dozen of their almond croissants (the only flavor left) for just three bucks. The bread pudding had a subtle almond flavor, which I liked. I added some dark chocolate chips to a few of my ramekins (though not the ones you see pictured here, sorry) and the chocolate only helped with the decadence.
Want to make this dessert for two? If you’d like to serve this croissant bread pudding for an occasion such as Valentine’s Day and don’t want any leftovers, it can be done. Simply use two croissants and divide the custard recipe in half (use 2 eggs). You may have some extra custard, just discard whatever doesn’t fit into your ramekins.