Chocolate Croissant Bread Pudding - Oh Yum with Anna Olson
Anna Olson bakes this the pefect chocolate croissant bread pudding recipe treat that will satisfy the chocolate lover in you. Click 'SHOW MORE' for recipe instructions and baking guide.
Can be used in conjunction with the Classic Croissants and Dough recipe. https://youtu.be/K689erbK3XI
Makes 6 individual desserts
INGREDIENTS
- 5 cup day-old plain croissants, cut into 1-inch cubes
- 1 cup whipping cream
- ½ cup 2% milk
- 3 oz bittersweet chocolate, chopped
- 1 large whole egg
- 2 large egg yolks
- ¼ cup sugar
- 1 tsp vanilla extract
- ¼ cup Irish Cream liqueur
- ⅓ cup milk chocolate chips (optional)
DIRECTIONS
1. Preheat the oven to 350 F. Lightly grease 6 6-ounce ramekins and place these in a roasting pan.
2. Spread the cubed croissant pieces onto a parchment-lined baking tray and toast for 10 to 15 minutes, stirring once halfway through toasting, then let them cool to room temperature.
3. Bring the whipping cream and milk up to a simmer and pour this over the chopped chocolate. Let it sit for a minute, then whisk until the chocolate has fully melted.
4. In a separate large bowl, whisk the egg, yolks, sugar and vanilla together. Slowly pour the hot cream into the egg mixture while whisking, then whisk in the Irish Cream. Stir in the croissant pieces to fully coat them, then let this mixture sit for 10 minutes.
5. Stir in the milk and chocolate chips, if using, then spoon the pudding mixture into the prepared ramekins. Pour boiling water into the roasting pan so that it comes halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the pudding springs back when gently pressed. Carefully remove the ramekins from the roasting pan to cool for 10 minutes, then invert onto a serving plate and serve. Recommended to serve with a scoop of ice cream on top.
6. You can prepare and bake these puddings up to a day in advance and chill until ready to serve. Ideally they are best served warmed and most easily reheated in the microwave.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Can be used in conjunction with the Classic Croissants and Dough recipe. https://youtu.be/K689erbK3XI
Makes 6 individual desserts
INGREDIENTS
- 5 cup day-old plain croissants, cut into 1-inch cubes
- 1 cup whipping cream
- ½ cup 2% milk
- 3 oz bittersweet chocolate, chopped
- 1 large whole egg
- 2 large egg yolks
- ¼ cup sugar
- 1 tsp vanilla extract
- ¼ cup Irish Cream liqueur
- ⅓ cup milk chocolate chips (optional)
DIRECTIONS
1. Preheat the oven to 350 F. Lightly grease 6 6-ounce ramekins and place these in a roasting pan.
2. Spread the cubed croissant pieces onto a parchment-lined baking tray and toast for 10 to 15 minutes, stirring once halfway through toasting, then let them cool to room temperature.
3. Bring the whipping cream and milk up to a simmer and pour this over the chopped chocolate. Let it sit for a minute, then whisk until the chocolate has fully melted.
4. In a separate large bowl, whisk the egg, yolks, sugar and vanilla together. Slowly pour the hot cream into the egg mixture while whisking, then whisk in the Irish Cream. Stir in the croissant pieces to fully coat them, then let this mixture sit for 10 minutes.
5. Stir in the milk and chocolate chips, if using, then spoon the pudding mixture into the prepared ramekins. Pour boiling water into the roasting pan so that it comes halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the pudding springs back when gently pressed. Carefully remove the ramekins from the roasting pan to cool for 10 minutes, then invert onto a serving plate and serve. Recommended to serve with a scoop of ice cream on top.
6. You can prepare and bake these puddings up to a day in advance and chill until ready to serve. Ideally they are best served warmed and most easily reheated in the microwave.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
