Croissant Bread Pudding
User Reviews
4.7
Croissant Bread Pudding
Description
Croissant Bread Pudding is made by cutting croissants in half and soaking them in a mixture of milk, vanilla extract, sugar, and eggs to create a custard base. Semi-sweet chocolate chips are scattered on top before chilling the dish for a few hours to let the croissants absorb the custard. Baking at 350°F results in a bread pudding with a tender, creamy interior and slightly crisp edges from the croissants.
The SunButter drizzle combines sunflower seed butter, melted coconut oil, and maple syrup, providing a sweet and nutty complement that enhances the flavor while adding moisture and richness when served.
This dessert can be enjoyed warm or at room temperature and is suitable for a comforting treat or special occasion. Using day-old croissants enhances the texture by preventing excessive sogginess.
Notes suggest that evaporated milk can be substituted for regular milk, and day-old croissants maintain better shape and texture in the pudding, helping prevent it from becoming too mushy.
Ingredients
- 5 croissants See notes
- 2 cups milk 2% or 1%
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 4 egg
- 1 cup semi sweet chocolate chips
SunButter Drizzle
- 1/2 cup sunflower seed butter
- 3 tbsp coconut oil Melted
- 5 tbsp maple syrup
Instructions
- Cut the croissants in half and place them in an oven safe dish.
- In a large bowl, whisk milk, vanilla, sugar and eggs very well.
- Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours.
- Preheat the oven to 350F. Place the bread pudding on a baking sheet on the counter while the oven preheats.
- Once the oven is hot, bake the bread pudding for 30 to 40 minutes until it's completely cooked. Serve with SunButter drizzle.
SunButter Drizzle
- Mix all the ingredients in a small bowl. Drizzle over the bread pudding while serving.
Notes
- Day-old croissants are preferable to preserve structure and texture during soaking and baking.
- Evaporated milk can substitute for regular milk for a richer custard.
- Refrigerate the soaked croissant mixture for at least two hours to fully absorb the custard before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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