Croissant Pudding with Chocolate Kahlua Sauce Recipe

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

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

Featured In: Our Most Over-the-Top Recipes Ever

MAKES:

9 servings

TOTAL TIME:

Prep: 25 min. Bake: 40 min.

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

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)

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

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