Chocolate & Irish Cream Croissant Pudding Recipe

Name: Chocolate & Irish Cream Croissant Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None croissants; 4 oz semi-sweet chocolate, coarsely chopped; 1 cup milk; 2 cups light cream; 1/3 cup sugar; 1/2 tsp vanilla extract; 4 None eggs; 3/4 cup Irish cream whisky; 3 oz semi-sweet chocolate, coarsely chopped; 1 tbsp sugar; 1 tsp powdered sugar

Servings: persons

8 None croissants
4 oz semi-sweet chocolate, coarsely chopped
1 cup milk
2 cups light cream
1/3 cup sugar
1/2 tsp vanilla extract
4 None eggs
3/4 cup Irish cream whisky
3 oz semi-sweet chocolate, coarsely chopped
1 tbsp sugar
1 tsp powdered sugar

1
Preheat the oven to 325u00b0F.
2
Cut croissants in half. Sandwich 4 oz chocolate between croissant halves. Arrange croissants in a 7-cup oval baking dish.
3
Combine milk, cream, 1/3 cup sugar and vanilla extract in a medium saucepan; bring to a boil. Whisk eggs in a large bowl; gradually whisk in hot milk mixture, then stir in the Irish cream whisky. Pour milk mixture over croissants. Top with 3 oz chocolate and 1 tbsp sugar.
4
Place dish in a roasting pan. Add enough boiling water to come halfway up side of dish.
5
Bake 35 mins or until just set. Remove baking dish from water; let stand 10 mins. Serve dusted with powdered sugar.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 None croissants, 4 oz semi-sweet chocolate, coarsely chopped, 1 cup milk, 2 cups light cream, and more.

Yes, Chocolate & Irish Cream Croissant Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate & Irish Cream Croissant Pudding

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