This recipe is my aunt’s secret bread pudding recipe, which I am now making not-so-secret. Oops. She used to bake it for our families every Sunday, and it never failed to be anything less than a crowd-pleaser. In fact, to quote my friend, this bread pudding the “reason for her existence.”
It’s ooey, gooey, chocolate-filled, and extremely rich and filling. The bread pudding admittedly takes a little long to bake, but it’s definitely worth every second.
Vanilla Sauce
- Prep Time:5 minutes
- Cook Time:10 minutes
- Total Time:15 minutes
- Servings:12
- Easy
- 2 cup whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoon cornstarch
- 2 teaspoon water
Ingredients
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Step 1
Bring the whipping cream, sugar, and vanilla to a boil in a saucepan over a medium-high heat. Stir frequently.
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Step 2
Mix the cornstarch and water in a small bowl to blend, and then whisk into the cream mixture.
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Step 3
Boil until the sauce thickens, stirring constantly, for about 3 minutes. Cool the sauce, then cover and refrigerate the sauce until cold, for around 1-2 hours.
Chocolate Bread Pudding
- Prep Time:1 hour and 20 minutes
- Cook Time:1 hour
- Total Time:2 hours 20 minutes
- Servings:12
- Easy
- 12 croissants
- 6 oz semi-sweet chocolate, chopped
- 6 oz white chocolate, chopped
- 4 large eggs
- 1/2 cup and 4 tablespoons of brown sugar
- 2 teaspoon vanilla extract
- 2 cup whipping cream
- 1/2 cup whole milk
Ingredients
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Step 1
Cut croissants into pieces around 1 inch in length.
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Step 2
Combine the croissants, semi sweet chocolate, and white chocolate in a large bowl. Toss to blend, ensuring to be careful not to crush the mixture. The fluffier, the better.
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Step 3
Using an electric mixer, beat eggs, 1/2 cup and 2 tablespoons of brown sugar, and vanilla in another large bowl to blend. Gradually beat in 1 and 1/2 cups of whipping cream, and all the milk.
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Step 4
Add cream mixture into the bread mixture, and toss gently to combine. Let it stand in your refrigerator for an hour.
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Step 5
Preheat the oven to 350°F once the mixture has been in the refrigerator for 45 minutes. Spray a 13x9x2 inch glass baking dish with nonstick spray.
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Step 6
Transfer the bread mixture to the prepared dish, spreading evenly. Drizzle the mixture with the remaining 1/2 cup of cream. Sprinkle with the remaining 2 tablespoons of brown sugar.
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Step 7
Bake the pudding until the edges are golden and the custard has set in the center, for around 1 hour. Cool pudding slightly.
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Step 8
Drizzle with the vanilla sauce then serve warm.