Chocolate Croissant Bread Pudding - Recipes - Atlanta Magazine

Chocolate Croissant Bread Pudding

From Second Helpings by Johnnie Gabriel, from Tom McEachern, Thomas Nelson

3 eggs
1 3/4 cups plus 2 tablespoons sugar
2 tablespoons vanilla extract
12–13 large or 27–28 small croissants, cubed
1 quart heavy cream
8 ounces white or dark chocolate, melted

1. Preheat oven to 350°F.

2. In a large mixing bowl and using a whisk attachment, whip the eggs, sugar, and vanilla until thick and pale.

3. Heat cream in a sauce pan and whisk together with the chocolate.

4. Slowly add the chocolate/cream to the egg mixture, combining completely.

5. Stir the bread into the chocolate mixture and let it rest for 20 minutes, stirring occasionally so that bread is evenly soaked.

6. Spray 9 x 13” baking dish with pan release spray and coat with sugar.

7. Pour pudding mixture in and bake at 350°F for 25–35 minutes.

Serves 16–24.

Leave a comment:

· Subscribe to comments
Be the first to comment.

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.