Chocolate Croissant Bread Pudding inspiration from Friends at European Market
We have ventured into the European Market recently, selling our Chocolate and Vanilla Italian Buttercream and cupcakes in a cup. It’s been going really well. We have met an outstanding number of amazing people and are very grateful for the opportunity. All the other vendors are super sweet people as well, which makes it especially fun and enjoyable. In addition, the food they serve is top notch, especially theChocolate Croissants!
One of our neighbors at the European Market, is a bakery called “Bit of Swiss”. They have beautiful pastries and artisan breads. My mouth waters every time I walk by. My mind spins on what desserts and breads I think would be my favorite! I got a few chocolate croissants from them one weekend and only ended up eating one. I had two leftover. Now, a good pastry or artisan bread only lasts about 24 hours. I couldn’t let these delicious pastries go to waste, so I created Chocolate Croissant Bread Pudding.
As if chocolate croissants aren’t indulgent enough, making it into bread pudding puts the indulgent factor over the top. Oh man, so good. No one will say no to this decadent dessert. How could they? One bite and the rest is history.
Chocolate Croissant Bread Pudding is super simple to make and I would love to show you how. Mix everything together and stick it in the oven. Now, that’s what I call easy !! My family absolutely adored me when I served them this dinner dessert. Your’s will too!
Here’s how simple this bread pudding is
Mix the egg, evaporated milk, sugar, melted butter, vanilla, cinnamon and salt together in a bowl until combined. Then cut up the day old chocolate croissants into 1-inch cubes. Place the bread cubes in the liquid mixture and gently mix together until the bread soaks up most of the liquid.
Spoon out bread pudding into ramekins and place in the oven at 325 degrees for 50 to 60 minutes. In the meantime, you can make dinner and then have an easy and delicious mouthwatering bread pudding waiting for your dessert.
Maple Syrup is another “put you into heaven” tasty addition to this already perfect dessert.
Have I inspired you to make this recipe? I hope so! It meets so many qualities of one of my favorite desserts. We love hearing from you. If you make this Chocolate Croissant recipe and like it as well as we did, please let us know how you and your family and friends enjoy this amazing treat!
- 1 egg
- 1, 12 oz can evaporated milk
- ⅓ cup sugar
- 1½ Tablespoons butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 chocolate croissants, day old
- Preheat oven to 325 degrees F.
- In a large bowl, mix the egg, milk, sugar, butter, vanilla, salt and cinnamon together until combined.
- Cut chocolate croissants into 1-inch cubes
- Place the bread into the liquid mixture.
- Gently mix together until most of the liquid has been soaked up by the bread.
- Scoop into personal ramekins.
- Bake for 50 to 60 minutes or until a knife inserted comes out clean.
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