Bread pudding is the dish for winter, whether it’s a savory version for brunch or a sweet version for dessert. The problem is that I absolutely can’t stand it. When I think of it, I picture white bread spread thick with margarine, soaked in milk and covered in raisins- yuck! There is more to it, I know, but no thank you. It may seem ironic that I decided to make croissant pudding, which is kind of the same thing, but croissants are a hell of a lot tastier than bread so it seemed potentially delicious.
I decided to test out a recipe from Food 24 simply because it was the least demanding when it came to ingredients. I ultimately only needed four croissants, one cup of milk and two eggs. This recipe was very easy to follow and I liked the pinch of nutmeg and cinnamon that they included. My only critique is the sugar- the recipe calls for only one tablespoon of sugar! That would be okay if it were a savory breakfast dish, but this was a dark chocolate and almond pudding. It needed more sugar. I would say about an extra two tablespoons. I also halved the amount of milk required and used another half cup of cream instead. I struggle to find bags of chocolate chips. I always look out for them when I go to a shop, but most of them only sell tiny tubs. Woolworths is the only shop I know of that ALWAYS has a variety of chocolate chips (thank you), so most of my ingredients are from them. I chose the bitter-sweet chocolate chips, which come in a 200g bag. I also bought the pack of 4 croissants from Woolies.Making the pudding was very, very easy. It’s just a matter of tearing up croissants, sprinkling on some chocolate chips and almond flakes, and pouring a milky, egg mixture over it. I let the mixture soak for a few short minutes and, before baking, sprinkled a few more chocolate chips and almonds on top. It took 30 minutes for the pudding to bake and rise. The trick is to use stale croissants– at least one or two days old. It looked incredible, but I didn’t know what to expect with the taste and texture. Like I said, it needed a bit more sugar, but I’d totally eat this with sweetened whipped cream or ice cream if need be. It was delicious, slightly bitter from the dark chocolate and a bit of a crunch from the almond flakes. The texture was weird- like slightly under-cooked scrambled eggs. Apparently it’s meant to feel like that, but I’m not a fan.
Everything went pretty well with this recipe. It came out perfect and it was really quick and easy to make. Personally, I’m not a huge fan of the texture, but that’s just me. However, if you are a lover of bread pudding then I definitely recommend trying out this recipe!
You can save the recipe below if you want to make this. Remember to tag me if you do! Also, please note that the recipe is not the original one from Food 24, but rather an enhanced version. If you want to see the original recipe, click here.
- 4 Croissants
- 1 tbsp Butter
- 100g Dark Chocolate Chips
- 3 tbsp Flaked Almonds
- 3 tbsp Sugar
- 2 Eggs
- 1/2 cup Milk
- 1/2 cup Cream
- 1 tsp Vanilla Extract
- pinch Nutmeg & Cinnamon
- pinch Salt
- Preheat the oven to 180°C.
- Butter an oven-safe baking dish.
- Tear the croissants into large pieces.
- Scatter the chocolate chips and flaked almonds, leaving only a tablespoon of each behind.
- Whisk the eggs, milk, vanilla, sugar, nutmeg and cinnamon in a jug or small mixing bowl.
- Pour the mixture over the croissants.
- Allow the croissants to soak in the mixture for a few minutes.
- Sprinkle the remaining chocolate chips and flaked almonds on top.
- Bake for roughly 30 minutes, or until a toothpick inserted comes out clean.
- Serve immediately.