Home > Recipes > Croissant Pudding with Chocolate Kahlua Sauce

Croissant Pudding with Chocolate Kahlua Sauce Recipe

These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas

[X]

Rate Croissant Pudding with Chocolate Kahlua Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Croissant Pudding with Chocolate Kahlua Sauce Recipe

Prep: 25 min. Bake: 40 min.

Yield: 9 Servings

25 40 65

Ingredients

6 croissants, torn into pieces
4 egg yolks
2 eggs
3 cups heavy whipping cream
2-1/4 cups sugar
1-1/2 cups half-and-half cream
4-1/2 teaspoons vanilla extract
1-1/2 teaspoons salt
SAUCE:
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons butter
1 cup sugar
1/2 cup evaporated milk
Dash salt
3 tablespoons Kahlua (coffee liqueur)

Directions

Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets.
In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean.
For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding. Yield: 9 servings.

Nutritional Facts 1 serving with about 2 tablespoons sauce equals 894 calories, 51 g fat (31 g saturated fat), 303 mg cholesterol, 795 mg sodium, 99 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Croissant Pudding with Chocolate Kahlua Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p70