Croissant Bread Pudding
Rich bread pudding made with croissants. Add dark chocolate chips for a fun twist.
- 4-5 medium croissants
- 3 large eggs
- ½ cup granulated sugar (100 grams)
- 1 cup heavy cream (237 ml)
- 1 cup whole milk (237 ml)
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon , optional
- ½ cup dark chocolate chips (optional) (100 grams)
Grease a 9-inch baking dish (or 4 ramekins) with butter or non-stick spray. Tear the croissants into bite-sized pieces and fill the baking dish(es) to the brim, packing them as full as possible.
In a medium saucepan, combine the sugar, heavy cream, and milk over medium heat. Stir to dissolve the sugar and heat until steaming and small bubbles appear around the edges of the pan.
Meanwhile, whisk the eggs in a large bowl. Slowly pour the hot liquid into the eggs while whisking constantly. Add the vanilla extract and bourbon (if using). Pour mixture over the croissant pieces, then press down the pieces to make sure they have been moistened and are submerged as much as possible. Chill for 2 hours or overnight.
Preheat oven to 350°F. Remove bread pudding(s) from the fridge and let come to room temperature while oven preheats. Press the chocolate chips into the surface of the pudding (if using). Bake for 25-35 minutes, until pudding is puffed and golden brown.
Serve warm or cold. Store leftovers in the fridge.
Calories: 751kcal, Carbohydrates: 69g, Protein: 14g, Fat: 46g, Saturated Fat: 29g, Cholesterol: 249mg, Sodium: 386mg, Potassium: 380mg, Fiber: 2g, Sugar: 42g, Vitamin A: 1576IU, Vitamin C: 1mg, Calcium: 215mg, Iron: 2mg