Croissant Bread Pudding
Crispy on the top and gooey at the bottom, this bread pudding is a must try.
- 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
- Cut the croissants in half and place them in an oven safe dish.
- In a large bowl, whisk milk, vanilla, sugar and eggs very well.
- Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours.
- Preheat the oven to 350F. Place the bread pudding on a baking sheet on the counter while the oven preheats.
- Once the oven is hot, bake the bread pudding for 30 to 40 minutes until it's completely cooked. Serve with SunButter drizzle.
- Mix all the ingredients in a small bowl. Drizzle over the bread pudding while serving.
Elements 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 Method Cut the croissants in half and place them in an oven safe dish. In a large bowl, whisk milk, vanilla, sugar and eggs very well.
Pour the milk mixture over the croissants and top with chocolate chips. Refrigerate the bread pudding for at least two hours.
Place the bread pudding on a baking sheet on the counter while the oven preheats. Once the oven is hot, bake the bread pudding for 30 to 40 minutes until it's completely cooked. Drizzle over the bread pudding while serving.