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Croissant Bread Pudding PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Pastries are awesome. But pastries go stale very quickly. So what are you supposed to do with all those leftover, say, croissants you thought your family would house while in town? Well, make croissant bread pudding covered in chocolate sauce, of course.

Makes 6 servings

Croissant Bread Pudding

2 tablespoons unsalted butter, at room temperature

10 croissants, preferably stale

7 eggs

2 cups half-and-half

1 cup milk

½ cup brown sugar

½ cup sugar

1 teaspoon ground cinnamon

Pinch of salt

2 teaspoons pure vanilla extract

1 tablespoon bourbon

Chocolate Sauce

1 cup dark chocolate chips

 cup heavy cream

1. Preheat the oven to 350°F. Grease a large casserole dish with the soft butter.

2. Make the bread pudding: Slice the croissants and arrange the pieces in the prepared casserole dish.

3. In a large bowl, whisk the eggs with the half-and-half, milk, brown sugar, sugar, cinnamon, salt, vanilla extract and bourbon to combine.

4. Pour the egg custard evenly over the croissants. Press any exposed parts of the croissants down into the custard to cover. Let sit for 15 minutes so the croissants can absorb the custard.

5. Bake until the custard is set and the surface is golden brown, 20 to 25 minutes. 

6. While the bread pudding bakes, make the chocolate sauce: Place the chocolate chips in a medium-size heat-safe bowl. In a small pot over medium heat, bring the cream to a simmer. Pour the hot cream over the chocolate and stir until smooth, fully melted and combined.

7. Serve the finished bread pudding warm, garnished with chocolate sauce.

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