Chocolate Croissant and Apple Bread Pudding
Chocolate Croissant and Apple Bread Pudding
Ingredients
- 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
Instructions
- 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.
Chocolate Croissant and Apple Bread Pudding