Recipe Ideas - Croissant Bread Pudding with Dark Chocolate & Raspberries
You can make so many variations of bread pudding, and each is just as delicious as the last.
This particular recipe uses dark chocolate and raspberries for a classic flavour combo your family or guests won't be able to resist! Plus, the croissants add an added layer of buttery-goodness that just melts in your mouth.
Croissant Bread Pudding with Dark Chocolate & Raspberries
What You'll Need:
- 10 cups croissants torn into pieces
- 1 cup dark chocolate chunks
- 8 large eggs
- 1 cup sugar
- 1 tablespoon grated lemon zest
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 cups milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1-2 cups fresh raspberries
Directions:
Depending on how much time you have, you can begin this the night before and let the mixture sit overnight in the fridge. If you want to make it the day-of, then an hour or two in the fridge also works perfectly fine!
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Tear croissants into about 2 inch pieces, feel free to make them bigger or smaller depending on your preference, and place in a large baking dish. Add chocolate chunks on top.
- In a large bowl, whisk eggs, sugar, lemon zest, cinnamon, nutmeg, and salt.
- Stir in milk and vanilla. Pour entire mixture over top croissants and chocolate.
- Cover dish and let it sit in your fridge for an hour or two, 30 minutes will also work if you're in a rush. If you want, you can check on it and squish it down into the mixture every so often to help it soak up the goodness!
- When you're happy with how much the croissants have soaked up, preheat your oven to 350°.
- Bake uncovered for 40-45 minutes, checking it around the 30 minute mark. If it's browning too quickly, add foil on top for the last 10-15 minutes of cooking.
- Serve warm with fresh raspberries on top!
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Recipe adapted from Taste of Home and Chef in Training