Croissant Bread Pudding
Croissant bread pudding is perfect for breakfast or brunch. Crispy on the top and gooey at the bottom, this bread pudding is a must try.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 Croissants (See notes)
- 2 cups Milk (2% or 1%)
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar
- 4 Eggs
- 1 cup Semi Sweet Chocolate Chips
- 1/2 cup SunButter
- 3 tbsp Coconut Oil (Melted)
- 5 tbsp Maple Syrup
Instructions
- 1
Cut the croissants in half and place them in an oven safe dish.
- 2
In a large bowl, whisk milk, vanilla, sugar and eggs very well.
- 3
Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours.
- 4
Preheat the oven to 350F. Place the bread pudding on a baking sheet on the counter while the oven preheats.
- 5
Once the oven is hot, bake the bread pudding for 30 to 40 minutes until it's completely cooked. Serve with SunButter drizzle.
- 6
SunButter Drizzle
- 7
Mix all the ingredients in a small bowl. Drizzle over the bread pudding while serving.