Chocolate Croissant Pudding Crock Pot Recipes

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

Steps:

• Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

Steps:

• Place croissant bottoms in a 13x9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops., In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened., Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Steps:

• Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
• In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
• When ready to bake, heat the oven to 350 degrees F.
• Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated.
• Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before serving.

Steps:

• Place bread and raisins in a slow cooker.
• Whisk milk, eggs, butter, sugar, vanilla extract, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
• Cook on Low until a knife inserted near the center comes out clean, about 3 hours.

Steps:

• BREAD PUDDING: In medium mixing bowl, toss bread and orange zest together and set aside. In separate medium bowl, whisk eggs, sugar, cream and vanilla together well. Pour egg mixture over bread mixture and carefully fold together. Fold in berries. Spread soft butter around inside of slow cooker. Pour bread pudding mixture into slow cooker. Cook for 4 hours on low, or 2 hours on high. Serve with Brown Butter Cinnamon Glaze on side. BROWN BUTTER CINNAMON GLAZE: In medium sauce pan, heat butter over medium heat till golden brown, remove from burner to cool. Watch it carefully so it doesn't burn. Add sugar and cinnamon to the browned butter until it is slightly thickened. Serve warm with the bread pudding Note: Glaze may be made in advance and reheated on low heat in microwave until just softened.