Chocolate croissant bread pudding

    1 hour 35 min

    My daughters love this chocolate bread pudding made with chocolate croissants. It's like a combination of a soft brownie and chocolate-chip cookie with a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters can never wait to eat it, so good luck waiting for it to cool down!

    6 people made this

    Serves: 12 

    • 500ml semi-skimmed milk
    • 250ml whipping cream
    • 3 eggs
    • 150g caster sugar
    • 1 teaspoon vanilla extract
    • 1 vanilla bean, halved lengthwise
    • 4 large day-old chocolate croissants, cut into 1cm thick pieces
    • 175g chocolate chips
    • 1 tablespoon icing sugar, or to taste

    Prep:20min  ›  Cook:35min  ›  Extra time:40min cooling  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a muffin tin or a 23cm square baking dish.
    2. 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 colour. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
    3. Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin tin or baking dish.
    4. 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 on top.

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