Chocolate croissant pudding with cranberries
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.
Particularities
- 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
- Preheat the oven to 350˚F. Butter an 8-inch x 11-inch baking dish.
- In a large bowl, combine the chocolate croissant cubes, cranberries, and pecans. Set aside.
- 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.
- Transfer to baking dish. Sprinkle with leftover brown sugar.
- Bake for 40 minutes or until the bread has risen and browned.
- Serve hot or warm, with fresh cream.
Recipe published on August 19, 2018
