Croissant Bread Pudding
Croissant Bread Pudding is your new favorite recipe for brunch or dessert. This recipe works as a fancy breakfast or as a dessert, and everyone will fall in love with it.
Servings: 8 people
Ingredients
- 6 croissants 10 ounces, dried
- 4 large eggs
- 2 cups half and half (read what half in half is and how to replace it here)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
For the Sauce
- 8 ounces unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Spray a 2 quart baking dish with cooking spray and set aside.
- In a large bowl combine the eggs, milk, sugar, and vanilla extract. Whisk until all the eggs are fully broken down and the mixture is smooth.
- Place the croissants in the prepared baking dish. Pour the egg mixture over. Top with chocolate chips. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees.
- Bake for 40 to 45 minutes uncovered or until the edges of the bread pudding begin to pull away from the sides of the baking dish.
- While the bread pudding is cooking, make the sauce. Melt the butter in a small sauce pan, then whisk in the heavy cream, brown sugar, and vanilla. Whisk until the sugar has completely dissolved. Bring to a boil, and simmer for 5 to 7 minutes or until it has thickened, stirring occasionally. Pour liberally over baked bread pudding.