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Croissant Pudding with Chocolate Kahlua Sauce

 Croissant Pudding with Chocolate Kahlua Sauce
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
9 ServingsPrep: 25 min. Bake: 40 min.

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

2 of 2

Croissant Pudding with Chocolate Kahlua Sauce (continued)

Directions (continued)

  • 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.