Chocolate croissant pudding with cranberries

Chocolate croissant pudding with cranberries
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Turning chocolate croissants into bread pudding is as simple as ABC, and I guarantee you this dish will be a hit at your next brunch with family or friends. It can also be served as a dessert. 

  • ServesServes 4–6
  • Prep time5 min
  • Cook time40 min
  • Timeout10 min
  • FreezingNe se congèle pas.

Ingredients

  • 8 cups chocolate croissants, cubed
  • 1/2 cup dried cranberries
  • 1 cup roasted pecans, roughly chopped
  • 6 eggs
  • 5 tablespoons brown sugar
  • 2 cups almond milk
  • 1 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Fresh cream, for serving

Steps

  1. Preheat the oven to 350˚F. Butter an 8-inch x 11-inch baking dish.
  2. In a large bowl, combine the chocolate croissant cubes, cranberries, and pecans. Set aside.
  3. In another bowl, beat together the eggs, milk, vanilla, salt, and 4 tbsp brown sugar. Pour over the chocolate croissant cubes. Soak for 10 minutes.
  4. Transfer to baking dish. Sprinkle with leftover brown sugar.
  5. Bake for 40 minutes or until the bread has risen and browned.
  6. Serve hot or warm, with fresh cream. 
Recipe published on August 19, 2018