Chocolate Cherry Croissant Bread Pudding Recipes

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CHOCOLATE CHERRY CROISSANT BREAD PUDDING

Impress your guests with this delicious chocolate cherry croissant served with warm bread pudding - a delectable breakfast recipe.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h20m

Yield 12

Number Of Ingredients 16



Chocolate Cherry Croissant Bread Pudding image

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissants pieces. Let stand 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter; sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.
  • Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.
  • Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool at least 10 minutes before serving.
  • Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 200 mg, Fat 6 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 39 g, TransFat 1 g

4 whole eggs
1 egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping cream
1 tablespoon vanilla
7 large (5 1/2x4 1/2 inches) croissants, cut into 1 1/2-inch pieces (10 cups)
1 cup dark chocolate chips
2 tablespoons butter, melted
2 tablespoons sugar
1/2 cup dried cherries
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 bag (10 oz) frozen dark sweet cherries
1/2 teaspoon vanilla

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



Chocolate Croissant Bread Pudding image

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

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

CHOCOLATE CROISSANT BREAD PUDDING

I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 11



Chocolate Croissant Bread Pudding image

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

4 large eggs, lightly beaten
1-1/2 cups 2% milk
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup dark chocolate chips
4 croissants, cut into 1-inch pieces

CROISSANT BREAD PUDDING

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 7



Croissant Bread Pudding image

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.

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

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



Chocolate Croissant Bread Pudding image

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.

Nonstick cooking spray, for the baking dish
6 large eggs
3 cups half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 chocolate croissants, cut into 1 1/2-inch pieces
1 cup semisweet chocolate chunks
Whipped cream or vanilla ice cream, for serving (optional)

CHOCOLATE-DRIED CHERRY BREAD PUDDING

Provided by Food Network

Categories     dessert

Time 13h30m

Yield 8 servings

Number Of Ingredients 15



Chocolate-Dried Cherry Bread Pudding image

Steps:

  • Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
  • In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
  • Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
  • Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

2/3 cup (about 4 ounces) dark chocolate chips
5 large eggs
5 tablespoons packed dark brown sugar
1 cup heavy cream
1 cup whole milk
2 tablespoons brandy
Finely grated zest of 1/4 orange
Seeds of 1/2 vanilla bean
1/4 teaspoon fine sea salt
5 tablespoons granulated sugar
6 slices soft white bread, cut into 1/2-inch cubes
1/2 cup (about 3 ounces) milk chocolate chips
1/2 cup dried cherries
Nonstick cooking spray
1 tablespoon Turbinado sugar

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



Chocolate Croissant Bread Pudding image

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.

4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional

INDIVIDUAL CROISSANT BREAD PUDDINGS WITH DRIED CHERRIES, BITTERSWEET CHOCOLATE, AND TOASTED PECANS

Provided by Jessica Strand

Categories     Chocolate     Fruit     Dessert     Bake     Broil     Christmas     Valentine's Day     Vegetarian     New Year's Eve     Cherry     Fall     Winter     Anniversary

Number Of Ingredients 10



Individual Croissant Bread Puddings with Dried Cherries, Bittersweet Chocolate, and Toasted Pecans image

Steps:

  • Preheat to the oven to broil.
  • Put the cherries in a small bowl, cover with boiling water, and let sit for 20 minutes, then drain.
  • Spread the pecans out in a pie tin, place on the middle rack of the oven, and carefully watch for 1 to 2 minutes or until the nuts are golden. Cool, then chop.
  • Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil.
  • Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8 to 10 minutes, then remove the vanilla bean pod.
  • Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking.
  • Tear the croissants into 6 pieces each and place in a medium bowl, then cover with the remaining cream and egg mixture. Allow the croissants to absorb the liquid for about 10 minutes. Add the cherries.
  • Transfer the mixture into the prepared bowls and sprinkle the top of each bowl with the chocolate and toasted pecans. Place them in the oven and bake for 25 minutes or until set, then serve.

1/4 cup dried cherries
1/4 cup pecans
Canola oil for greasing
2 cups heavy cream
1 vanilla bean
4 large egg yolks
1 1/2 cups sugar
1/4 teaspoon salt
3 day-old croissants
2 tablespoons coarsely grated bittersweet chocolate (from about 1 ounce)

CHOCOLATE CHERRY BREAD PUDDING

I am a big fan of never wasting things, so of course when I have old bread around I don't wanna waste it. So I'm always playing around with different bread pudding recipes. You can't go wrong with chocolate and cherries.

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 8 servings

Number Of Ingredients 11



Chocolate Cherry Bread Pudding image

Steps:

  • For the pudding: Preheat the oven to 350 degrees F.
  • In a medium pot add the cream, milk, liquid from the cherries, maple syrup and salt and bring to a boil.
  • In a separate bowl crack and whisk the eggs. In a larger bowl add the dark chocolate.
  • Pour the warm liquid into the dark chocolate and whisk until the chocolate has melted. Slowly whisk in the eggs. Mix in the diced baguette and let it sit for 30 minutes.
  • Place a cherry into each of eight 4-ounce ramekins, then fill the ramekins with the bread pudding mixture.
  • Place ramekins on a baking sheet and bake for 30 minutes.
  • For the brandy whipped cream: Whip the cream, brandy and granulated sugar until it holds stiff peaks. Serve the puddings topped with the cream.

1 cup heavy cream
1 cup milk
48 jarred wild cherries, such as Amarena Fabbri, plus 1/2 cup liquid from the jar
1/2 cup maple syrup
Pinch fine salt
5 large eggs
1 cup dark chocolate (63 percent)
1 baguette, medium diced
1 cup cold heavy cream
2 tablespoons brandy
2 tablespoons granulated sugar

CHOCOLATE-CHERRY BREAD PUDDING

This recipe is from Southern Living's ultimate chocolate recipe booklet. Every now and then, when I'm in the middle of a choc-o-tack, I make something out of this book. Once, I made this bread pudding (more of a bread)and it was sooo good but alas, gone so quickly. It's very moist and I like it with a little whipped cream and a maraschino cherry on top! The Southern Living booklet said that this dessert got their highest rating due to the juicy cherries and triple chocolate flavor. MmmMMMMMmmmm.......

Provided by Caryn Dalton

Categories     Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 10



Chocolate-Cherry Bread Pudding image

Steps:

  • Drain the jar of cherries but reserve 1 TB of the cherry juice. Chop the cherries coarsely. The first time I made this I used a food processor and got them too fine. More chunky is definately better.
  • In a large bowl, combine 1 TB of cherry juice, eggs and next 4 ingredients and stir will.
  • Preheat oven to 350 degrees.
  • Add the bread cubes and let stand for 15 minutes on the counter, stirring occasionally. After 15 minutes, stir in the chocolate chips and cherries.
  • Spoon this mixture into a greased 9 inch square pan (I used a bread pan with good results) and bake, uncovered for 50-60 minutes or until set.
  • Garnish, if you want to, with whipped cream and maraschino cherries.
  • Cook time includes 15 minutes soaking time for french bread cubes.

Nutrition Facts : Calories 589.2, Fat 17.6, SaturatedFat 9.3, Cholesterol 91.4, Sodium 621.9, Carbohydrate 94.6, Fiber 5.7, Sugar 45.7, Protein 13.6

1 (6 ounce) jar maraschino cherries
3 large eggs, lightly beaten
3 cups chocolate milk (can make your own with preferred amount of chocolate)
3/4 cup sugar
3 tablespoons butter or 3 tablespoons margarine, melted
1 tablespoon cocoa powder
6 cups cubed French bread (the size of dice)
1 cup semisweet chocolate morsel (6 oz)
sweetened whipped cream
maraschino cherry

DARK CHOCOLATE CROISSANT BREAD PUDDING

Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. -Jennifer Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11



Dark Chocolate Croissant Bread Pudding image

Steps:

  • Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened., Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.

Nutrition Facts : Calories 323 calories, Fat 15g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 230mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 2g fiber), Protein 9g protein.

8 croissants, torn into 2-inch pieces
1 cup semisweet chocolate chunks
8 large eggs
1 cup sugar
1 tablespoon grated orange zest
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3 cups 2% milk
1 cup orange juice
2 teaspoons vanilla extract

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