Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding

There are two schools when comes to bread pudding – the people who like it wet and those who like it just moist enough to give the ensemble an almost cake-like texture. I personally fall in the later. It’s what I strive for in bread pudding—a custard base dessert that is held together with just enough binder to give it a silky center while leaving me with a crispy top for textural contrast.

Boom. Nailed it with chocolate croissant bread pudding. It was exactly the bit of self-indulgence I needed after a few weeks of crazy.

Ingredients

  • 1 cup granulated sugar
  • 7 oz. almond paste
  • 10 tablespoons butter, at room temperature
  • 3 large egg yolks
  • 3 large eggs
  • 2 cups milk
  • ½ cup heavy cream
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon instant espresso powder
  • 8-10 (1lb. total) chocolate croissants, cut into 1-inch cubes
  • 8 oz. semi-sweet chocolate chips
  • Confectioner’s sugar for dusting
Read the whole recipe on Bakers Royale