Chocolate Croissant Bread Pudding with Mascarpone Cream
Turn buttery croissants and semisweet chocolate into a warm chocolate croissant bread pudding with a creamy mascarpone sauce in about an hour.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 6 large croissants cut into pieces
- 4 oz semisweet chocolate chopped
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 8 oz mascarpone softened
- 1/4 cup powdered sugar
Instructions
Instructions
- Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Arrange the croissant pieces and chopped chocolate in the dish.
- Warm the milk, cream, sugar, cinnamon, and salt until steaming; do not boil.
- Whisk the eggs and vanilla, then slowly whisk in the warm dairy mixture.
- Pour the custard over the croissants, pressing gently so the pieces absorb it. Rest 10 minutes.
- Bake for 40 to 45 minutes, until the center is set and the top is puffed and golden.
- Beat mascarpone with powdered sugar until smooth and serve the warm pudding with the cream sauce.
Notes
Let the baked pudding cool briefly so the custard settles before serving.