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Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding

Eat dessert first! Inspired by Rube Gold­berg’s love of Cool Whip (and Sarah’s love of writ­ing what makes her hap­py!)
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Author: Sarah Aron­son

Ingredients

  • 2 eggs plus 4 egg yolks
  • 2 cups whole milk
  • 12 cup unsweet­ened cocoa pow­der
  • 1−1÷2 cups heavy cream
  • 1−1÷2 tsp cin­na­mon
  • 1 tsp salt
  • 8 oz bit­ter­sweet choco­late
  • 1−1÷2 cup sug­ar
  • 1 tsp vanil­la
  • 6 to 8 crois­sants
  • Cool Whip!

Instructions

  • Pre­heat oven to 325 deg F.
  • Whisk 2 eggs plus 4 egg yolks togeth­er. Set aside.
  • Over a low flame, com­bine 2 cups whole milk, 12 cup unsweet­ened cocoa pow­der, 1 12 cups heavy cream, 1 12 tsp cin­na­mon, and 1 tsp salt in a sauce pan until smooth.
  • Add 8 oz bit­ter­sweet choco­late, 1 12 cup sug­ar, and 1 tsp vanil­la .
  • Stir.
  • Slow­ly add milk-and-choco­late mix­ture to the eggs. Don’t be aggres­sive! (If you do, you
  • will get scram­bled eggs.)
  • But­ter an 8″ x 8″ bak­ing dish.
  • Cut 6 – 8 crois­sants into cubes and place in dish.
  • Pour choco­late mix­ture over crois­sants. Let them sit to soak up all the choco­latey good­ness. Be patient!
  • Bake at 325 degrees for 45 – 50 min­utes.
  • Scoop on some Cool Whip and eat!
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