Croissant And Chocolate Bread Pudding Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated.
• Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before serving.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• Bake for 40 minutes.

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.

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.

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.

Steps:

• Preheat the oven to 350°.
• In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
• Cover and allow the milk stand off the heat for 15 minutes.
• Discard the vanilla bean.
• Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
• Let the milk and chocolate mixture cool for 15 minutes.
• Whisk in the eggs.
• In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
• Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
• Bake for 30 minutes, until the bread pudding is risen and set.
• Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
• To Make Ahead:.
• The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.

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.

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.

Steps:

• Preheat the oven.
• Set the temperature of the oven at 320ºF
• Tear up the croissants.
• Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
• Make the custard.
• Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
• Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
• Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
• Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
• Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
• Place the tin in the center of the oven and bake for 30 to 35 minutes.
• To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.

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.

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.