CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
- While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
- Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
- Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.
CHOCOLATE CROISSANT BREAD PUDDING
I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.
Provided by MichelleD
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
- Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
- Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g
CROISSANT BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
- Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
CHOCOLATE CROISSANT BREAD PUDDING
Using croissants as the bread in bread pudding is even better than you might imagine: The chocolate custard seeps right in between the layers of flaky pastry. And croissants are almost all crust, always the best part of the bread pudding. The dessert is chocolatey, buttery, creamy and flaky all at once. I started doing this when I worked at a country house hotel in England, Stapleford Park Hotel, where we always had leftover baked croissants from breakfast. Cooking with stale bread or croissants is a handy and sensible quick-trick; I love to use it up instead of throw it away. Bread or croissants that are a couple of days old is more firm and absorbent than fresh, so it's always the choice for bread puddings that are moist without falling apart completely. The croissant-cream mixture can be refrigerated, covered, up to one day in advance. If so, add five to 10 minutes to the baking time.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
- In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
- When ready to bake, heat the oven to 350 degrees F.
- Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.
WHITE CHOCOLATE-CROISSANT BREAD PUDDING
Steps:
- Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard.
- Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter.
- Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups.
- Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired.
CROISSANT PUDDING WITH CHOCOLATE KAHLUA SAUCE
These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.-Cheryl Tucker, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets. , In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.
Nutrition Facts : Calories 894 calories, Fat 51g fat (31g saturated fat), Cholesterol 303mg cholesterol, Sodium 795mg sodium, Carbohydrate 99g carbohydrate (81g sugars, Fiber 2g fiber), Protein 10g protein.
CROISSANT BREAD PUDDING WITH CHOCOLATE SAUCE
From "Dining by Design". Description: Tastes like a chocolate-filled croissant. Perfect for dessert or brunch.
Provided by beckas
Categories Breakfast
Time 2h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Spread the croissants in a large baking pan. Dry, uncovered, at room temperature for 12 hours or heat in the oven at 250 degrees for 1 hour.
- Butter a shallow V/2-quart baking dish. Arrange half the croissants in a single layer in the baking dish. Sprinkle half the chocolate evenly over the croissants. Top with the remaining croissants.
- Whisk the eggs, sugar, milk, 1/2 cup of the cream, vanilla and 1/4 teaspoon salt in a bowl; pour over the croissants. Cut the butter into pieces; dot over the croissant mixture. Chill, covered, for 1 to 24 hours.
- Preheat the oven to 350 degrees. Bake the pudding on the middle rack for 40 minutes or until slightly puffed and golden. Melt the remaining chocolate in the top of a double boiler over barely simmering water. Whisk in the remaining 1/4 cup cream and a pinch of salt. Cook until well mixed, whisking constantly. Keep warm, covered.
- Serve the pudding warm or at room temperature with the sauce.
- Yield.- 8 servings.
Nutrition Facts : Calories 229.3, Fat 14.4, SaturatedFat 8.5, Cholesterol 113.6, Sodium 201, Carbohydrate 21.5, Sugar 18.9, Protein 4.2
DOUBLE CHOCOLATE CROISSANT BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
- Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
- Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
- Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.
CHOCOLATE CROISSANT BREAD PUDDING
Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.
Provided by Katie Lee Biegel
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
- In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
- Preheat the oven to 350 degrees F.
- Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.
BOURBON CROISSANT BREAD PUDDING WITH BOURBON SAUCE
Serve this to your guests for a weekend or Christmas brunch, you will get rave reviews, make certain that you print out this recipe, as everyone will be asking for it lol! If you are serving more than 6 people prepare two separate recipes and bake in two 13 x 9-inch pans. Make certain the your croissants are large size and at least one day old. Jack Daniel's bourbon whiskey is good to use for this recipe. Plan ahead this needs to chill for 1 hour before baking. I prefer to bake this in a water bath although it is not really needed to do so, but the bread pudding with have a fluffier softer texture if baked in a water bath, if you are making this to serve to company I would strongly suggest baking in a water bath, the choice is up to you!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 13 x 9-inch baking dish.
- Slice each croissant evenly in half, then tear the bottom halves into small pieces.
- Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
- Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
- Place the croissant tops crust sides up over the raisins in the dish.
- In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
- Cover and chill for 1 hour.
- When ready to bake set oven to 350 degrees.
- Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
- Bake for about 40-45 minutes or until set.
- At this point you can prepare the bourbon sauce.
- Remove then cover with foil, return to oven and bake another 15 minutes.
- Remove from oven and remove dish from the water pan.
- For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
- In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
- Serve the sauce with bread pudding.
Nutrition Facts : Calories 1374.2, Fat 86.5, SaturatedFat 50.4, Cholesterol 566.7, Sodium 929.4, Carbohydrate 120.7, Fiber 3.1, Sugar 78, Protein 20.3
CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE
Recipe courtesy of Michael Chiarello on the Food Network. The recipe says it serves 6, I think it really serves many more--probably double! This is a wonderful bread pudding that is delicious as well as easy to make. It is sure to impress friends and family!
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bread Pudding:.
- Preheat oven to 350 degrees F.
- In a food processor, combine butter and sugar process until well blended.
- Add cinnamon, and vanilla, and pulse to combine.
- While the processor is running crack 5 eggs into the mixture.
- Turn off the mixer and scrape down the sides.
- Add the heavy cream and pulse to combine.
- Lightly butter a 9 by 13-inch baking dish.
- Break up the croissants into 1-inch pieces and layer in the pan.
- Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate.
- Pour the egg mixture over the croissants; soak for 8 to 10 minutes.
- You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for additional 10 minutes to brown the top.
- The croissant bread pudding is done when the custard is set, but still soft.
- Allow to cool.
- Bourbon Ice Cream Sauce:.
- Place ice cream in refrigerator the day before the party.
- When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.
Nutrition Facts : Calories 1342.5, Fat 88.1, SaturatedFat 52, Cholesterol 460.8, Sodium 1005.5, Carbohydrate 115.7, Fiber 4.2, Sugar 69.1, Protein 19.7
CROISSANT BREAD PUDDING WITH BRANDY CREAM SAUCE
My good friend Sharon Stein shared this recipe with me a while back. I knew by looking at it how wonderful it would be. The original recipe called for a cornstarch-thickened caramel sauce, but I usually change it to reflect a true caramel sauce, as well as substituting blueberries for the raisins...exquisite!
Provided by Mimi Hiller
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brandy cream sauce: 2 ounces butter 1 cup brown sugar 1/2 cup water 1/2 cup cream 1 teaspoon vanilla 1 tablespoon cornstarch, mixed to paste with a little water 2-3 tablespoons brandy Preheat oven to 350F.
- Grease a 9 X 11" casserole dish.
- Place half the croissants in the dish; sprinkle with raisins, and then top with remaining croissants.
- Beat the eggs till light, gradually adding the sugar until thick.
- Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and salt. Pour mixture over the croissants, cover, and leave to absorb in the refrigerator for an hour or so (up to a day in advance). Before baking, bring to room temperature. Dot with butter (I didn't) and sprinkle with cinnamon/sugar.
- Bake 40 minutes.
- Serve immediately with sauce. Sauce: In a small saucepan, combine butter, brown sugar and water and stir until boiling and sugar has dissolved.
- Add cream, vanilla, and cornstarch paste and stir until thickened, Lastly, add brandy.
- Sauce can be made in advance and reheated just before serving.
- The nice thing about this is that you can do everything in advance, and bake it while you are eating the main course.
Nutrition Facts : Calories 648.9, Fat 36, SaturatedFat 21.1, Cholesterol 185.4, Sodium 580.2, Carbohydrate 72.9, Fiber 2.9, Sugar 44.3, Protein 9.8
CROISSANT BREAD PUDDING
One of the best dessert I have ever made! This custardy creation was the perfect finale for a Cajun themed dinner. Eat it while it's hot but be warned - you won't be able to stop!!! Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare a 9x13 baking dish with cooking spray or rub with butter.
- Place croissant cubes in the bottom of pan.
- Sprinkle cubes with pecan pieces.
- In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
- Cover with foil and refrigerate for 1-3 hours.
- Preheat oven to 350°F.
- Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
- Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
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