Chocolate Croissant Bread Pudding

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Ready In:
2hrs 30mins
Ingredients:
8
Serves:
8
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ingredients

  • 6 croissants (day old)
  • 8 ounces semi-sweet chocolate chips (or bittersweet chocolate bars, chopped)
  • 2 tablespoons unsalted butter
  • 8 large eggs
  • 3 cups heavy cream
  • 34 cup sugar
  • 14 cup godiva chocolate liqueur
  • cold whipped cream
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directions

  • Position oven rack in the center of oven; preheat oven to 350°; lightly spray a 13x9 inch baking dish with cooking spray.
  • Slice the croissants in half lengthwise; place them on a baking sheet and toast them until golden, about 8 minutes.
  • Remove from the oven and place them in the baking dish, breaking some up to fill in holes.
  • In the double boiler insert, over simmering water, melt the chocolate and butter.
  • In a big bowl, whisk the eggs, cream, sugar, and liqueur together until smooth.
  • Slowly whisk ¼ cup of the chocolate mixture into the egg mixture to temper it.
  • Slowly stir the tempered egg mixture into the chocolate mixture and continue stirring until smooth.
  • Pour the chocolate-egg mixture slowly over the croissants; using the back of a spoon, submerge the croissants in the liquid for maximum absorption.
  • Place baking dish in a larger shallow pan such as a roasting pan, and place it on the oven rack.
  • Pour enough hot water into the larger pan to reach halfway up the sides of the baking dish.
  • Bake the pudding for 45 minutes to 1 hour, or just until the center is set when gently shaken.
  • Remove baking dish from the water bath and serve the pudding immediately, or let cool on a baking rack until room temperature; serve with whipped cream.

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