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.
Chocolate and Irish Cream Croissant Bread Pudding #spring #StPatricksDay #chocolate #brunch Click To Tweet
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?
Enjoy~
Loriann
- 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.
Loving the idea of the Baileys in here, must try this as we love croissant pudding here:-)