Chocolate and Irish Cream Croissant Bread Pudding is a rich, boozy treat made with flaky buttery croissants and chunks of dark chocolate.
Chocolate and Irish Cream Croissant Bread Pudding
We are about a week away from St. Patrick’s Day and I have been whipping up Irish inspired treats for the casa crew. Irish cream is a stable in the casa kitchen and pairs beautifully with dark chocolate in this Chocolate and Irish Cream Croissant Bread Pudding.
Bread puddings are such a delicious, flexible dish and the fam loves the variations I dream up. My recent Slow Cooker Tres Leches French Toast was a complete hit!
The buttery, flaky croissants really make this dish. I cut them into chunks, then let them dry out slightly. Unlike hearty breads which I normally let soak in the custard overnight, this really only needs to sit for 10-15 minutes to soak up the egg mixture. Any longer than that and you lose the croissant texture!
I added dark chocolate because that is what I had on hand. Butterscotch, caramel bits or even white chocolate would work well in this rich, eggy Chocolate and Irish Cream Croissant Bread Pudding.
What is your favorite breakfast casserole?
- 4 eggs
- ½ cup Irish cream liqueur
- ⅓ cup half and half
- ¼ teaspoon salt
- 8 large croissants
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees. Spray crocks or a large casserole dish with non-stick spray, set aside.
- In a large bowl whisk together eggs, Irish cream, half and half and salt.
- Cut or tear croissants into bite sized pieces.
- Add croissant chunks to custard, stir to coat. Let sit 10 minutes to soak up custard, stirring occasionally.
- Fold chocolate into mixture.
- Spoon into crocks or baking dish.
- Bake 40-45 minutes until cooked through.
- Let rest 10 minutes, serve warm.