Chocolate Croissant Bread Pudding / French Toast Casserole

Who doesn't love bread pudding or a quick french toast casserole. It's definitely easier than having to flip 10 french toasts individually, and makes it easier on you when you're hosting a brunch or have some overnight guests.

But let's kick it up a notch with croissants. Yes, you absolutely read that right...croissants! Soft, flaky, buttery, pastry that we all love. Of course I eat with my eyes first AND listen to my kids as they tell me to pickup a dozen croissants when we're at the bakery, only to come home and find half the dozen STALE...two days later.

That's when this indulgence comes in...and I say INDULGENCE with emphasis because this is NOT a usual in our home. It definitely is a special around here! 

Ingredients: 

4 lg. Stale Croissants 1 tbsp Softened Butter 3.5 oz or 1 Bar Dark Chocolate 6 Eggs 1.5 cups Milk or Half n Half 1 tsp Vanilla Extract 3 tbsp Sugar 3 tbsp Brown Sugar 2 tbsp Unsweetened Cocoa Powder 1/2 tsp Ground Cinnamon Pinch of salt and extra raw sugar for sprinkle Method: -Chop up your chocolate and set aside -Break up your croissant into bite size pieces -Butter an 8x8 baking dish then add half the croissant, then half the chopped chocolate. -Now add the other half of the croissant followed by the remaining chocolate. -In a separate bowl whisk together the milk, eggs and vanilla -Now whisk in the sugars, cinnamon and cocoa powder. -Pour the custard slowly, over the croissant and chocolate. -Press the croissant down into the custard so it's fully drenched. -Now sprinkle with salt and some raw sugar if desired. -Let it sit for 10 minutes so the croissant can soak into the custard. -Then bake on 325 for 50 to 55 minutes or until golden brown and liquid is fully absorbed.

And there you have it, a delicious, buttery, flaky bread pudding or chocolate croissant french toast casserole. With a dollop of fresh cream and some extra chocolate curls your morning (or evening) is sure to be a treat!  Want to cut down on the sweetness? Sub out the chocolate and cocoa powder for berries and maple syrup and you have yourself a delicious berry bread pudding/ french toast.

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