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Chocolate Croissant Bread Pudding is a totally delicious way to use up leftover croissants. Bake stale bread in a creamy chocolate custard, and you end up with something completely awesome.
Bread pudding should be its own kind of magic. It shouldn't work. Day old bread soaked in eggs and milk sounds pretty gross. But somehow it's absolutely delicious. And there are absolutely endless flavor possibilities. You could probably never run out of ways to eat bread pudding. I also loved the combination of hot bread pudding with cold sauce or even better, ice cream. I've been known to just pour a splash of Bailey's over mine. It's epic.
And if deliciousness wasn't reason enough to make and eat bread pudding, it's also a great way to prevent food waste. You could just tear up any extra bread you have and stash it in a freezer bag until you get enough to make bread pudding. As long as you have eggs, milk, and sugar, you're on your way. Oh wait, and it's great savoury as well with some sausage and cheese for breakfast. I just love it.
What makes Chocolate Croissant Bread Pudding so awesome?
After extolling the many virtues of bread pudding in general, it should surprise no one that this Chocolate Croissant Bread Pudding is extremely awesome. Croissants are already buttery and indulgent with those amazing layers. When they get baked into the bread pudding, you get even more of those caramelized crunchy bits that add so much to the overall experience.
And we've amped this thing up even more by adding a bunch of chocolate. Chopped chocolate gets melted into milk and cream, and I sorta want to swim in it. The whole thing is rich and squidgy with the occasional crispy bit. It's buttery and indulgent, and I basically never want to stop eating it.
How to make Chocolate Croissant Bread Pudding
Start by tearing up a bunch of stale croissants and adding them to a baking dish. Let them sit out while you get on with your custard mixture so they dry out even more. Then add your milk and cream plus a pinch of salt to a saucepan and put it over low heat until you just start to see hints of bubbles at the edge. Don't boil it.
While your cream is heating, measure out some chocolate chips, or better yet, chop some chocolate. You can also whisk together your eggs and sugar. When the cream is good and hot, take it off the heat and add the chocolate. Leave it alone for a minute or so, then whisk it together until it's nice and smooth.
Slowly drizzle your chocolate cream mixture into the eggs, whisking all the while, then strain this over your waiting croissant pieces. Bake it in a water bath until it's fluffy and set. I love to serve this warm with a drizzle of Bailey's or a scoop of ice cream. Or both.
Magickal properties of eggs
In baking, we use eggs for structure. You could certainly call on that energy if you're looking to hold things together in your life. Egg shells are also associated with protection. You could save the shells from this recipe to make cascarilla powder. This is a hoodoo tradition, and certainly not something I'm an expert in, but cascarilla is a fairly common practice.
One way to make it is to grind your egg shells with some dried sage in a mortar and pestle until you have a fine powder. Visualize a protective white light as you do this. You can then sprinkle this powder around anything you want to protect. This is ideal for casting a protective circle outdoors in place of salt as it won't kill your plants. (Source: Everyday Magic by Semra Haksever)
For magickal properties of other ingredients in this recipe including chocolate, bread, and milk, check out the Kitchen Magick page.
Even without trying, we make magic every time we enter our kitchens. Food has the power to change our mood and bring us pure joy. This Chocolate Croissant Bread Pudding will certainly do that for you.
Looking for more awesome bread pudding recipes? Try this Chocolate Chip Bread Pudding or some boozy Chocolate Kahlua Bread Pudding.
PrintChocolate Croissant Bread Pudding
Chocolate Croissant Bread Pudding is a totally delicious way to use up leftover croissants. Bake stale bread in a creamy chocolate custard, and you end up with something completely awesome.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Diet: Vegetarian
Ingredients
- 6 croissants, preferably a bit stale
- 2 cups whole milk
- 2 cups heavy cream
- Pinch of salt
- 4 ounces semi-sweet chocolate chips or chopped chocolate
- 6 egg
- 1 cup sugar
Instructions
- Tear your croissants into bite-size pieces and spread them evenly in a large rectangular baking dish. 13x9 is plenty big enough.
- In a saucepan over medium heat, heat up the milk, cream, and salt until you just start to see the hint of bubbles around the edge of the pan. Remove the pan from the heat and add the chocolate. Let it sit for about a minute, then whisk to combine the chocolate with the cream.
- In a large mixing bowl, whisk together the eggs and sugar. Continue whisking constantly while you slowly add the cream and chocolate mixture to the eggs. Just drizzle it in, then whisk until everything is nicely combined.
- Strain the mixture as you pour it over your croissant pieces. Give it a light toss and make sure all the pieces are pressed down into the egg mixture. Let it soak for about 15 minutes.
- Preheat your oven to 350 and put a kettle on to boil.
- Place your baking pan inside a roasting pan and place it on the rack of your oven. Pour the water from your recently boiled kettle into the roasting pan until it's about halfway up the baking pan, then gently slide the rack in place. Bake for about 45 minutes or until set.
- Serve warm. Store any leftovers in the fridge and reheat before serving.
Keywords: Bread Pudding, Chocolate
If you made this recipe, I'd love for you to leave a rating and a comment to let me know how you got on. It makes me so happy. Thanks!
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