This recipe is my aunt’s secret bread pudding recipe, which I am now making not-so-secret. Oops. She used to bake it for our families every Sunday, and it never failed to be anything less than a crowd-pleaser. In fact, to quote my friend, this bread pudding the “reason for her existence.”
It’s ooey, gooey, chocolate-filled, and extremely rich and filling. The bread pudding admittedly takes a little long to bake, but it’s definitely worth every second.
Vanilla Sauce
Ingredients
Instructions
Bring the whipping cream, sugar, and vanilla to a boil in a saucepan over a medium-high heat. Stir frequently.
Mix the cornstarch and water in a small bowl to blend, and then whisk into the cream mixture.
Boil until the sauce thickens, stirring constantly, for about 3 minutes. Cool the sauce, then cover and refrigerate the sauce until cold, for around 1-2 hours.
Chocolate Bread Pudding
Ingredients
Instructions
Cut croissants into pieces around 1 inch in length.
Combine the croissants, semi sweet chocolate, and white chocolate in a large bowl. Toss to blend, ensuring to be careful not to crush the mixture. The fluffier, the better.
Using an electric mixer, beat eggs, 1/2 cup and 2 tablespoons of brown sugar, and vanilla in another large bowl to blend. Gradually beat in 1 and 1/2 cups of whipping cream, and all the milk.
Add cream mixture into the bread mixture, and toss gently to combine. Let it stand in your refrigerator for an hour.
Preheat the oven to 350°F once the mixture has been in the refrigerator for 45 minutes. Spray a 13x9x2 inch glass baking dish with nonstick spray.
Transfer the bread mixture to the prepared dish, spreading evenly. Drizzle the mixture with the remaining 1/2 cup of cream. Sprinkle with the remaining 2 tablespoons of brown sugar.
Bake the pudding until the edges are golden and the custard has set in the center, for around 1 hour. Cool pudding slightly.
Drizzle with the vanilla sauce then serve warm.