Chocolate Croissant and Apple Bread Pudding
Chocolate Croissant and Apple Bread Pudding
Rating: (1 rated)
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (125 ml) 35% cream
  • 3 eggs, lightly beaten
  • 1/2 cup (125 ml) sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 6 stale chocolate croissants, cut into 1-inch (2.5-cm) thick slices
  • 1 unpeeled Cortland apple, cut into thin wedges
  • 2 tablespoons (30 ml) brown sugar
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 23 x 13-cm (9 x 5-inch) baking dish.
  • In a bowl, combine milk, cream, eggs, sugar and vanilla. Set aside.
  • Place chocolate croissant slices at the bottom of the baking dish, placing an apple slice between each. Drizzle with a little egg mixture. Continue layering with remaining ingredients. Let soak for about 10 minutes.
  • Sprinkle with brown sugar and bake for about 40 minutes. Let cool. Serve warm or cold.
  • Description
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