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Chocolate Croissant Bread Pudding

When your average chocolate croissant isn't decadent enough, cover it in creamy chocolate and top it with creme fraiche.

Recipe

Cook Time: 40 Minutes
Servings: 8 to 10

Ingredients

  • 1 pound chocolate croissants (about 11), cut into 1-inch slices
  • 2 cups heavy cream
  • 2 cups chocolate milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 (10-ounce) bag bittersweet chocolate chips
  • 8 large egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 cup semisweet chocolate chips
  • For the creme fraiche whipped cream:
  • 1/3 cup creme fraiche
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 cup heavy whipping cream, chilled

Let's get Cooking...

  1. Grease a 9x13-inch baking pan with nonstick cooking spray, and layer the croissant slices in 2 even layers. Set aside.
  2. In a medium saucepan over medium heat, whisk together the heavy cream, chocolate milk, vanilla and espresso powder. Bring the mixture to a boil, stirring occasionally. Turn off the heat and allow to cool for 5 minutes. Add the bittersweet chocolate chips and let stand for 2 minutes before whisking until smooth.
  3. In a large bowl, whisk the egg yolks with the sugar and salt. Very gradually whisk in the hot cream mixture until smooth. Pour the mixture over the croissant slices and cover with plastic wrap. Let stand at room temperature for 40 minutes. At this stage, the bread pudding could be refrigerated and baked the next day.
  4. For the creme fraiche whipped cream: In a small bowl, whisk together the creme fraiche, sugar, vanilla and orange zest until smooth.
  5. In a separate large bowl, whip the heavy cream with a hand mixer on medium speed until stiff peaks form, about 4 minutes.
  6. Use a rubber spatula to fold the creme fraiche mixture into the bowl of whipped cream and mix until just incorporated. Refrigerate until ready to use.
  7. Preheat oven to 325 degrees.
  8. Sprinkle the semisweet chocolate chips over the top of the bread pudding. Bake uncovered for 35 to 40 minutes, until the center is set and no longer jiggly. Let stand for 15 minutes. Serve with creme fraiche whipped cream.