WEEKDAYS 1e|12c|p

Croissant Bread Pudding

Daphne Oz
|
Servings: 8 - 10
|
easy
|
1 to 2 hr

This custardy dish is the perfect chocolaty thing to serve up your guests at your next brunch.


  • Ingredients
  • step-by-step directions
Ingredients
Croissant Bread Pudding
  • 2 tablespoons butter
  • 6 croissants (cut into thirds)
  • 2 bananas (sliced, plus more to garnish)
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 cup warmed chocolate-hazelnut spread (divided)
Directions
  • Preheat oven to 350ºF. Butter a 9"x9" baking dish.
  • Place the cut croissants into the baking dish so they fit snug. Sprinkle in the cut pieces of banana and push to fall between the pieces of croissant.
  • Whisk together the eggs, cream, milk, vanilla, and salt. Add half of the chocolate hazelnut spread and whisk to combine. Pour over the croissants. Let stand at room temperature for 30 minutes. Cover with aluminum foil and place in the oven to bake until the custard is set, about 45 minutes. Uncover and cook for an additional 15 minutes.
  • Remove and let rest for 15 minutes before serving. Garnish with a few pieces of bananas and a warm drizzle of remaining chocolate-hazelnut spread.
  • Tip: Pour the custard over the croissants. Then cover and refrigerate overnight for a make-ahead dish.

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