Chocolate Cherry Croissant Bread Pudding

To me, bread pudding (whether savory or sweet) is definitely a cold weather dish. There’s nothing quite like waking up on a cold morning to eat something warm and filling. A little goes a long way, and this is one of those dishes where it doesn’t pack much nutritional quality, so I enjoy it in moderation. It reheats beautifully in the microwave. I love the combination of chocolate and cherry – this recipe is definitely a winner, and will go into the rotation.Maybe next time I can scale it down to half, so it’s more suitable for a couple with no kids.

Chocolate Cherry Croissant Bread Pudding

Chocolate Cherry Croissant Bread Pudding
recipe courtesy Betty Crocker

Prep Time: 25 min
Total Time: 2 hrs, 20 min
Servings: 12

Bread Pudding:
4 whole eggs
1 egg yolk
¾ c. sugar
2 ½ c. milk
2 ½ c. whipping cream
1 tbsp. vanilla
7 large (5 ½ x 4 ½ inches) croissants, cut into 1 ½ inch pieces (10 cups)
1 c. dark chocolate chips
2 tbsp. butter, melted
2 tbsp. sugar
½ c. dried cherries

Cherry Sauce:
¼ c. sugar
1 tbsp. cornstarch
½ c. water
1 bag (10 oz) frozen dark sweet cherries
½ tsp. vanilla

Heat oven to 325F. Grease bottom and sides of 13×9 inch (3 quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and ¾ cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissant pieces. Let stand for 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter, sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.

Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.

Meanwhile, in 2-quart saucepan, mix ¼ cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat, stir in vanilla. Cool at least 10 minutes before serving.

Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition (per serving): 600 cal, 330 cal from fat, 37g fat (22 g sat, 1 g trans), 200mg chol, 120mg sodium, 57g carb