Fruit of the Forest Chocolate Croissant Bread Pudding

Monday, March 26, 2012



Fruit of the Forest Chocolate Croissant Bread Pudding

8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving

Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.

Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.

In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.

To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.

Serve bread pudding with a drizzle of chocolate sauce and whipped cream.

Makes 6 servings

20 comments on "Fruit of the Forest Chocolate Croissant Bread Pudding"
  1. WOW! THAT is a beautiful thing!!! croissant bread pudding. love the sound of that!

  2. I can't believe you did not win a contest with this recipe. This bread pudding looks amazing! I gotta try this!

  3. Oooh. I want to know what you were doing in Chicago. A contest you did win? Registering for culinary school? Inquiring minds so badly want to know.

    I want you to know your readers appreciate you too! I have become do dependent on your blog for dessert ideas these days I'd be lost without you. Then of course there is the fun of reading it!

    Hotel breakfasts are DEADLY for me. Those waffle irons are just the bomb! The bacon and sausage are mandatory too since you need them to dip into the syrup. Then there is the way the melted butter settles into the indentations and mixes with the syrup in a hundred tiny pools. ARRGHH! Just talking about this is ruining my diet!

    I love your bread pudding. Bread pudding is one of the most fun ways to be creative because you can do so many fun things with it. Chocolate is always the best way to improve on a good thing, but croissants rank pretty high up there too (I once had it made with cinnamon rolls that was also pretty awesome). Yes, I did have to click your link to learn what callets are.

  4. I agree, croissants are the BEST in bread pudding! I was just in Chicago, too - my first time there. Glad you seemed to enjoy it!

  5. Yum, I am loving all that chocolate & fruit! Croissants are so amazing -- perfect idea for a bread pudding!

  6. Okay are evil. Officially. But I love you anyways.

    This is INSANE. In the best possible way.

  7. Aww this is soo cute and soo appetizing! You're pictures are great as always. I love the name it's so enchanting :)

  8. This looks beautiful and like a great variation on classic bread pudding! I also love to people watch at hotel breakfasts :)

  9. What beautiful colors in this plate!

  10. This sounds delicious! Custard filled croissants OMG??


  11. this sounds incredible! can't even imagine using croissants, though :)

  12. Hello. Frequent reader, lurker, fan. As a Bread Pudding snob I can say honestly I cannot see how that wouldnt win in any contest. I would love to know what DID win. And absolutely great lloking and taste sounding version. I will do this over Easter and am sure it will be a hit over my other fave boozy recipes. Well done Emily. --Mark O

  13. Your pictures are insane. This looks like WOW. Simply WOW.

  14. croissants and cinnamon rolls make the best bread puddings--this is lovely!

  15. This looks totally awesome. Definitely trying it!