Dark Chocolate Croissant Bread Pudding
Croissants make an incredible base for this rich, chocolaty bread pudding. I prefer dark chocolate, but semisweet or white chocolate work, too. Garnish with your favorite nuts. —Jennifer Tidwell, Fair Oaks, California
Reviews
Would have rated a 5 STAR if it didnt taste like citrus. Im not a fan of orange and chocolate together. If you are, then this is yummy! It baked up great, I have no complaints by the way it cooked. I would allow more than 15 minutes for soaking though, maybe 30 minutes, I just lightly pressed the torn bread into the mixture a few times and it was fine though. The only difference I did was use 15 mini croissants, omit the zest, I still noticed that OJ, even more than the cinnamon and the nutmeg (and we all know how powerful nutmeg can be!) I will make this again, but next time still omitting the orange zest, replace the OJ with milk or 1/2 and 1/2 and increase the cinnamon and nutmeg by a tad. Other than the citrus flavor, this was really good, like i said, I would have given a 5 STAR if it wasn't for the orange flavor.
This is really good but after reading the reviews, I made several modifications. 15 minutes is not nearly enough time for the croissants to soak up the liquids. I let it sit for several hours covered in the fridge but it could easily sit overnight. I also reduced the milk to 1 cup. The orange chocolate flavors blend nicely. Will definitely be making this again.
I cooked this for almost 60 minutes and the edges were burnt while the centre was still runny. Even when I took out a piece from the burnt edge, the inside was runny and soggy
.