Rich bread pudding made with croissants. Add dark chocolate chips for a fun twist.
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Chill Time 2 hourshrs
Total Time 2 hourshrs45 minutesmins
½cupgranulated sugar(100 grams)
1cupheavy cream(237 ml)
1cupwhole milk(237 ml)
½cupdark 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.