Decadent Chocolate Croissant Bread Pudding
Indulge in our Decadent Chocolate Croissant Bread Pudding, a cloud of warm, custardy goodness filled with rich chocolate and the buttery essence of croissants. This delightful dessert hails from the renowned Strings Restaurant in Denver, Colorado, and brings together the elegance of individual servings with the comforting familiarity of home-baked treats. Perfect for gatherings, this dish is an exquisite way to impress your guests or to treat yourself on a cozy evening in. Each ramekin offers a beautiful combination of textures and tastes, guaranteed to satisfy your sweet tooth and leave everyone craving more.
6
Servings
450
Calories
8
Ingredients
Ingredients
miniature croissants
6 (cut into 1/2" cubes)
egg yolks
4 (none)
sugar
1/2 cup (none)
whipping cream
1 cup (none)
half-and-half
1 cup (none)
vanilla beans
2 (split lengthwise)
bittersweet or semisweet baking chocolate
6 ounces (chopped into chunks)
French vanilla ice cream
2 cups (none)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Cut the croissants into 1/2-inch cubes to yield about 3 1/2 cups. Spread the croissant cubes evenly in an ungreased 15 1/2 x 10-inch jelly roll pan.
3
Bake the croissant cubes for 10 minutes, then stir them, and continue baking for another 8 to 10 minutes until they are golden and toasted. Remove from the oven and let cool slightly.
4
In a medium bowl, whisk together the egg yolks and sugar until well combined. Set the mixture aside.
5
In a 2-quart saucepan, heat the whipping cream and half-and-half over low heat, stirring occasionally. Once the mixture is warm, add the split vanilla beans.
6
Gradually beat the hot cream mixture into the egg yolk and sugar mixture using a wire whisk to temper the eggs.
7
Strain the custard mixture through a fine sieve to remove the vanilla beans and any solids. Allow the custard to cool for about 15 minutes.
8
Divide the toasted croissant cubes evenly among 6 ungreased 6-ounce ramekins or custard cups. Sprinkle the chopped chocolate chunks over the croissant cubes in each ramekin.
9
Pour the cooled custard mixture over the croissant and chocolate layers, ensuring that all the cubes are well soaked.
10
Place the ramekins in a 13x9-inch baking pan on the oven rack. Carefully pour very hot water into the pan until it reaches about 1/2 inch up the sides of the ramekins.
11
Bake the bread pudding uncovered for 35 to 40 minutes, or until a knife inserted in the center comes out clean and the tops are golden.
12
Serve warm with a generous scoop of French vanilla ice cream atop each ramekin for the ultimate treat.
Nutrition Information
26g
Fat
44g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Croissant Bread Pudding?
It is a warm, custardy dessert made with buttery croissants, rich chocolate chunks, and a creamy vanilla custard base.
Where did this recipe originate?
This recipe hails from the renowned Strings Restaurant in Denver, Colorado.
How many servings does this recipe yield?
This recipe makes 6 individual servings.
What type of croissants should I use?
You should use 6 miniature croissants, which will be cut into 1/2-inch cubes.
What is the total preparation for the croissants?
The croissants are cut into 1/2-inch cubes and toasted in the oven until golden.
What oven temperature is required for toasting the croissants?
Preheat your oven to 325°F (163°C) for toasting and baking.
How long do I toast the croissant cubes?
Bake them for 10 minutes, stir, and then bake for another 8 to 10 minutes.
How many egg yolks are needed for the custard?
The recipe requires 4 egg yolks.
What type of sugar and how much is used?
The recipe calls for 1/2 cup of sugar to be whisked with the egg yolks.
What dairy products are used in the custard base?
The custard uses 1 cup of whipping cream and 1 cup of half-and-half.
How are the vanilla beans prepared for the recipe?
Use 2 vanilla beans that have been split lengthwise.
What is the process for tempering the eggs?
Gradually beat the hot cream mixture into the egg yolk and sugar mixture using a wire whisk.
Should the custard be strained?
Yes, strain the mixture through a fine sieve to remove the vanilla beans and any solids.
How long should the custard cool before assembly?
Allow the custard to cool for about 15 minutes before pouring it over the croissants.
What size ramekins are recommended?
Use six 6-ounce ramekins or custard cups.
Should the ramekins be greased before adding ingredients?
No, the recipe specifies using ungreased ramekins.
What type of chocolate is used in the pudding?
Use 6 ounces of bittersweet or semisweet baking chocolate chopped into chunks.
How do I layer the ingredients in the ramekins?
Divide the toasted croissants evenly, sprinkle with chocolate chunks, and then pour the custard over them.
What is a water bath and how is it set up?
Place ramekins in a 13x9-inch pan and fill the pan with very hot water until it reaches 1/2 inch up the sides of the ramekins.
How long does the bread pudding bake?
Bake the pudding for 35 to 40 minutes.
How can I tell if the bread pudding is done?
A knife inserted in the center should come out clean and the tops should be golden.
Should the bread pudding be covered while in the oven?
No, the bread pudding should be baked uncovered.
How is this dessert served for the best experience?
Serve it warm with a generous scoop of French vanilla ice cream on top.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the fat content per serving?
There are 26g of fat in each serving.
How many carbohydrates are in each serving?
There are 44g of carbohydrates per serving.
What is the protein content of this dessert?
Each serving provides 6g of protein.
How many ingredients are in this recipe?
There are a total of 8 main ingredients.
What makes this dessert special for gatherings?
The use of individual ramekins provides an elegant presentation while maintaining a comforting, home-baked feel.
What are the key tags associated with this recipe?
Key tags include bread pudding, chocolate dessert, croissant recipe, comfort food, and decadent dessert.