Croissant Pudding with Chocolate Kahlua Sauce Recipe

Croissant Pudding with Chocolate Kahlua Sauce Recipe
Croissant Pudding with Chocolate Kahlua Sauce Recipe photo by Taste of Home
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Croissant Pudding with Chocolate Kahlua Sauce Recipe

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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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 6 croissants, torn into pieces
  • 4 large egg yolks
  • 2 large 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 in 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.
Originally published as Croissant Pudding with Chocolate Kahlua Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p70

Nutritional Facts

1 each: 894 calories, 51g fat (31g saturated fat), 303mg cholesterol, 795mg sodium, 99g carbohydrate (81g sugars, 2g fiber), 10g protein.

  • 6 croissants, torn into pieces
  • 4 large egg yolks
  • 2 large 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)
  1. Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets.
  2. 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 in the center comes out clean.
  3. 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.
Originally published as Croissant Pudding with Chocolate Kahlua Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p70

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