Chocolate Croissant Bread Pudding is a sure fire way to satisfy a sweet tooth.
We are officially in birthday season which means the sweets just keep on coming. Our youngest son Garlon wanted something different than the usual chocolate cake. His request was a chocolate bread pudding with pecans. I guess the Sweet Potato Croissant Bread Pudding I made for my son-in-law back in November whet his appetite.
I found lots of recipes for chocolate bread pudding but they didn’t fit. There was on that used chocolate bread. Oh my goodness if I ever find chocolate bread I’m going to be in big trouble! A couple of recipes that used croissants used chocolate chips only. That wasn’t going to supply the depth of chocolate flavor that I was after.
After a while I gave up and decided to mix and match and came up with a winner. My recipe uses semisweet chocolate and chocolate chips for a one-two punch of chocolaty goodness. Combined with chopped pecans baby boy was very happy.
For the other chocoholics I went the traditional route and made a chocolate Bundt cake heavily doused with a chocolate glaze. I had a teeny-tiny taste of the bread pudding and boy am I happy that I was in the frame of my mind to be satisfied with just that. Judging by our current temps and the forecast we’re going to be in comfort food season longer than we want to. I may have to come up with a couple more bread pudding recipes. Any requests?
- Non-stick cooking spray
- 4 small croissants, cut into 1-inch pieces
- 4 oz. semi-sweet chocolate, chopped
- 1 cup of whipping cream
- 1 cup of whole milk
- 2 eggs
- ½ cup + 2 TBS sugar
- 1 tsp vanilla bean paste
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans
- Pre heat oven to 350° and spray 9x5 loaf pan with non-stick cooking spray.
- Mix milk, cream, eggs, sugar, and vanilla paste together in a medium size sauce pan over medium heat.
- When sugar is dissolved add the chopped semi-sweet chocolate and stir until it is melted.
- Remove from heat and add the croissant pieces to the chocolate mixture, pushing them into the liquid to make sure they are fully covered and let soak for at least 25 minutes.
- Fold chocolate chips and chopped pecans into croissant mixture and spoon into prepared loaf pan.
- Place filled dish in a larger baking dish; add hot water to larger dish to a depth of 1 inch. Cover with foil tenting so the foil doesn’t touch the pudding.
- Bake for 30 minutes.
- Uncover and bake for 30 minutes or until the pudding puffs up and the custard is set.
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