Dark Chocolate Chip Croissant Citrus Custard Pudding

By • February 16, 2010 1 Comments

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Dark Chocolate Chip Croissant Citrus Custard Pudding

Author Notes: Aftering attending a friends brunch I was inspired by her croissant egg, ham and cheese sandwhiches, mainly by the croissant as I didn't use them much. I began to purchase this buttery bread more often but soon realized they molded rather quicky. Due to this problem I was lead to use them for more than just sandwhiches and this croissant pudding was created!JennT1981


Serves 4-6

  • 4 croissants, cut in 1 inch pieces
  • 1 1/2 cups milk
  • 4 eggs
  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dark chocolate chips
  • 1 pinch salt
  1. Preheat oven to 350 degrees F.
  2. Place croissant pieces in a greased 8 inch baking dish.
  3. In a large bowl combine milk, eggs, orange zest and juice, sugar, cinnamon, nutmeg, dark chocolate chips and salt; mix well.
  4. Pour mix over croissant pieces pressing down on bread to ensure complete soaking.
  5. Bake about 45 minutes, until fluffy and just golden on top. Let cool slightly. Cut into desired pieces and serve.

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