Dark Chocolate Croissant Bread Pudding Recipe

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Dark Chocolate Croissant Bread Pudding Recipe
Dark Chocolate Croissant Bread Pudding Recipe photo by Taste of Home
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Dark Chocolate Croissant Bread Pudding Recipe

Read Reviews
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Publisher Photo
Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 40 min.

Ingredients

  • 8 croissants, torn into 2-inch pieces
  • 1 cup (6 ounces) semisweet chocolate chunks
  • 8 large eggs
  • 1 cup sugar
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3 cups 2% milk
  • 1 cup orange juice
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange peel, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened.
Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm. Yield: 15 servings.
Originally published as Dark Chocolate Croissant Bread Pudding in Simple & Delicious April/May 2015

Nutritional Facts

1 serving: 323 calories, 15g fat (8g saturated fat), 123mg cholesterol, 230mg sodium, 42g carbohydrate (29g sugars, 2g fiber), 9g protein.

  • 8 croissants, torn into 2-inch pieces
  • 1 cup (6 ounces) semisweet chocolate chunks
  • 8 large eggs
  • 1 cup sugar
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3 cups 2% milk
  • 1 cup orange juice
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange peel, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened.
  2. Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm. Yield: 15 servings.
Originally published as Dark Chocolate Croissant Bread Pudding in Simple & Delicious April/May 2015

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Reviews forDark Chocolate Croissant Bread Pudding

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MY REVIEW
BC001 User ID: 7943829 244718
Reviewed Feb. 29, 2016

"Would have rated a 5 STAR if it didnt taste like citrus. Im not a fan of orange and chocolate together. If you are, then this is yummy! It baked up great, I have no complaints by the way it cooked. I would allow more than 15 minutes for soaking though, maybe 30 minutes, I just lightly pressed the torn bread into the mixture a few times and it was fine though. The only difference I did was use 15 mini croissants, omit the zest, I still noticed that OJ, even more than the cinnamon and the nutmeg (and we all know how powerful nutmeg can be!) I will make this again, but next time still omitting the orange zest, replace the OJ with milk or 1/2 and 1/2 and increase the cinnamon and nutmeg by a tad. Other than the citrus flavor, this was really good, like i said, I would have given a 5 STAR if it wasn't for the orange flavor."

MY REVIEW
cookingnp User ID: 6095008 234273
Reviewed Oct. 9, 2015

"This is really good but after reading the reviews, I made several modifications. 15 minutes is not nearly enough time for the croissants to soak up the liquids. I let it sit for several hours covered in the fridge but it could easily sit overnight. I also reduced the milk to 1 cup. The orange chocolate flavors blend nicely. Will definitely be making this again."

MY REVIEW
Memacintyre User ID: 8268265 225062
Reviewed Apr. 19, 2015

"I cooked this for almost 60 minutes and the edges were burnt while the centre was still runny. Even when I took out a piece from the burnt edge, the inside was runny and soggy"

MY REVIEW
ReedRG User ID: 2117892 222254
Reviewed Mar. 7, 2015

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