This bread pudding recipe is unique because it uses buttery croissant rolls instead of the traditional day-old French bread. The mix of chocolate and toffee is amazing with the rich custard sauce added just before serving!
4.15.22 Just a bit dried out after baking for 1 hour, but the custard sauce did help with that. I have a new oven, and I think it’s running a little hot, so next time, I’ll start checking for doneness at 45 to 50 minutes. The one flavor that I found lost was the toffee baking bits, but this still tasted decadent and delicious. Instead of tearing the croissants apart, I used my electric knife and cut into big cubes (easier IMO). In the future, I might add a few rehydrated Craisins® or even some raisins for a bit more moisture, but that comment may be a result of the pudding being a little dry. This is totally indulgent, and I can’t eat something like this too often, but it’s a Holiday weekend, it’s a treat, and will be enjoyed. Thanks for sharing your recipe.
Read More 4.15.22 Just a bit dried out after baking for 1 hour, but the custard sauce did help with that. I have a new oven, and I think it’s running a little hot, so next time, I’ll start checking for doneness at 45 to 50 minutes. The one flavor that I found lost was the toffee baking bits, but this still tasted decadent and delicious. Instead of tearing the croissants apart, I used my electric knife and cut into big cubes (easier IMO). In the future, I might add a few rehydrated Craisins® or even some raisins for a bit more moisture, but that comment may be a result of the pudding being a little dry. This is totally indulgent, and I can’t eat something like this too often, but it’s a Holiday weekend, it’s a treat, and will be enjoyed. Thanks for sharing your recipe.
