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
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
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.
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
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.
CHOCOLATE-DRIED CHERRY BREAD PUDDING
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.
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.
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 CHIP CROISSANT BREAD PUDDING
I found a simple recipe for the same ol' same ol' bread pudding and decided to add a delicious twist. The first time I made this, I almost ate the entire pan by myself- so be careful! NOT for dieters!
Provided by Melanie2590
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
- Combine all remaining ingredients and pour over croissants and chocolate chips.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 261, Fat 14.8, SaturatedFat 8.5, Cholesterol 83.1, Sodium 209.7, Carbohydrate 27.9, Fiber 0.9, Sugar 17.1, Protein 5.3
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
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
CROISSANT BREAD PUDDING
This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!
Provided by SweetPea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Place pecans on a baking sheet.
- Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
- Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
- Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
- While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
- Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
- Remove bread pudding from oven and serve warm with custard sauce.
Nutrition Facts : Calories 677.7 calories, Carbohydrate 87.3 g, Cholesterol 107.4 mg, Fat 33.2 g, Fiber 2.3 g, Protein 9.5 g, SaturatedFat 15.9 g, Sodium 530.8 mg, Sugar 58.5 g
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
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
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.
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
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.
WHITE CHOCOLATE-CHERRY BREAD PUDDING
Looks fancy, but is easy to make? Sign us up. This dessert - a genius way to use old buns or rolls - is jazzed up with white chocolate and cherries is a sure winner with decadence to spare. Everyone will love this so much, you'll wish you'd made a double-batch.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Combine dried cherries, juice and 2 tablespoons sugar in a saucepan and bring to a boil. Reduce heat and stir a minute or two until sugar dissolves.
- Remove from heat and set aside. (Note: If you use Grand Marnier instead, combine cherries and liqueur in a bowl, cover and allow to sit overnight to soak.)
- Heat oven to 350 degrees F.
- In a saucepan, combine white chocolate, half & half, milk and sugar, heating over medium heat about 5 to 7 minutes, stirring until chocolate melts and is thoroughly combined.
- Add cinnamon and nutmeg and reduce heat to simmer.
- Stir a little of the hot mixture into the beaten eggs and stir well to temper the eggs. Slowly add the tempered eggs into the white-chocolate mixture and stir to combine.
- Drain cherries and reserve the liquid.
- Butter a 9x9-inch baking pan or 8 ramekins.
- Place half the cubed buns in the pan or ramekins, top with half of the cherries. Follow with the rest of the cubed buns and the remaining cherries.
- Ladle the white chocolate liquid over the bread and cherries. Press down slightly to make sure the liquid soaks into the bread thoroughly.
- Bake for 30 to 40 minutes or until a knife inserted into the center comes away clean. Remove from oven and allow to rest for 10 minutes.
- Make topping by combining creme fraiche, confectioner's sugar and 1 to 2 tablespoons of the reserved cherry liquid, stirring well.
- Top the bread pudding with the creme and serve warm.
Nutrition Facts : Calories 810.6 calories, Carbohydrate 107.6 g, Cholesterol 189.9 mg, Fat 38.4 g, Fiber 2 g, Protein 18.5 g, SaturatedFat 21.1 g, Sodium 325.1 mg, Sugar 42.1 g
CHOCOLATE CROISSANT PUDDING
This new twist on traditional bread pudding is a decadent and delicious family favorite! -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.
Nutrition Facts : Calories 400 calories, Fat 21g fat (12g saturated fat), Cholesterol 265mg cholesterol, Sodium 178mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 9g protein.
CHOCOLATE CHUNK CROISSANT BREAD PUDDING
Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!
Provided by CountryLady
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325F.
- Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
- Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
- Mix egg yolks and sugar in medium bowl.
- Set aside.
- Heat whipping cream& half-and-half in a 2 qt.
- saucepan over low heat, stirring occasionally.
- Add vanilla beans.
- Beat hot cream into egg yolk mixture with wire whisk.
- Strain custard through a sieve to remove vanilla beans.
- Cool 15 minutes.
- Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
- ramekins or custard cups.
- Pour custard over croissant cubes.
- Place ramekins in 13x9" baking pan, on oven rack.
- Pour very hot water into pan to within 1/2" of tops of cups.
- Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
- Serve warm with ice cream.
CHERRY CHOCOLATE ALMOND CROISSANT BREAD PUDDING
Make and share this Cherry Chocolate Almond Croissant Bread Pudding recipe from Food.com.
Provided by Lover of Sweet Trea
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F Spread butter on bottom and sides of a 9- to 10-inch deep-dish pie plate. In a shallow container combine eggs, half-and-half, and almond extract; add croissants. Let soak 3 minutes, turning once. Place bottom halves of croissants, cut-side-up, in the prepared dish. Sprinkle with 1/2 of the chocolate. Spoon on 1/2 cup LUCKY LEAF Cherry Pie Filling and 1/2 cup of the nuts. Add croissant tops, cut-sides down, remaining chocolate, another 1/2 cup pie filling and the remaining nuts. Pour on any remaining egg mixture.
- 2. Bake, uncovered, for 40 to 45 minutes or until center is set. Cool on wire rack about 30 minutes.
- 3. Heat remaining LUCKY LEAF Cherry Pie Filling and pass with bread pudding. Serve with ice cream, if desired.
Nutrition Facts : Calories 398.6, Fat 21.8, SaturatedFat 9.6, Cholesterol 100.8, Sodium 69.5, Carbohydrate 43.8, Fiber 3.7, Sugar 15.8, Protein 7.7
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
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.
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