Taste of Home
Croissant Pudding with Chocolate Kahlua Sauce
TOTAL TIME: Prep: 25 min. Bake: 40 min.
YIELD: 9 servings.
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
Ingredients
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6 croissants, torn into pieces
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4 large egg yolks
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2 large eggs
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3 cups heavy whipping cream
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2-1/4 cups sugar
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1-1/2 cups half-and-half cream
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4-1/2 teaspoons vanilla extract
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1-1/2 teaspoons salt
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SAUCE:
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2 ounces unsweetened chocolate, coarsely chopped
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2 tablespoons butter
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1 cup sugar
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1/2 cup evaporated milk
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Dash salt
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3 tablespoons Kahlua (coffee liqueur)
Directions
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1.
Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets.
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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.
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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.
Nutrition Facts
1 each: 894 calories, 51g fat (31g saturated fat), 303mg cholesterol, 795mg sodium, 99g carbohydrate (81g sugars, 2g fiber), 10g protein.
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