We have some leftover croissants around, so these are on our list for dinner tonight.
Sometimes dinner with everyone around the table can be impossible. I get it. There are schedules, there are meetings, practices, etc. If you can’t do dinner, there’s always dessert. If everyone isn’t home at the same time, or if someone missed dinner and is coming in late, gather everyone around the island, or on the back porch for a 8pm, warm and gooey (chocolatey…) feel-good dessert. The relaxed vibe and comforting treat is a great way to help everyone relax and open up about their day. These are the moments that make your house feel like a home and make your family feel loved and comforted after a long day at school (or the office).
Bread Pudding is a perfect “Family Dinner Dessert.” It maybe takes 5 minutes to put together, then can be baked before you serve it (or just reheat later when everyone gets home!). It is also a great helping-hands dessert – Emma basically was able to help with each step. I made a “vanilla bean sauce” by heating up cream on the stove, then added some sugar and vanilla bean paste. It keeps in the refrigerator and can he drizzled over anything… ice cream or whipped cream would also be a dream (and easier).
I always forget about bread pudding. Except when we are out at restaurants and they read it off of the dessert menu – always met with oohs and ahhs. I’ve officially put it back into rotation. Especially as cooler months are approaching, a warm gooey dessert with coffee after dinner is all anyone could dream of.
Of course, these can be made in a casserole, but they are so cute (and convenient) in my small (disposable) tart pans.
Chocolate Chip Bread Pudding
4 servings
2 large croissants
1 whole egg
3 egg yolks
1 1/2 cup of half and half
1/2 cup of sugar
1/2 teaspoon of vanilla bean paste
1/3 cup of chocolate chips or chopped chocolate
…
1 cup of cream
1 tablespoon of sugar
1 tablespoon of vanilla bean paste
Cut croissants into cubes and place them into a mixing bowl. Stir together half and half, egg, yolks, sugar rand vanilla. Pour half and half mixture over cubes of croissants. Add chocolate and fold in until well mixed.
Spoon into small tart pans. Place tart pans on parchment lined baking sheet. They will bubble over slightly, so it makes for easy cleanup. Keep in refrigerator for 10 min – overnight. Bake at 350 degrees for 15-20 minutes until liquid mixture seems set and bread has browned on top.
For vanilla bean sauce, simmer cream in a saucepan. Add sugar and vanilla bean paste. Let cook on low until slightly thicken, stirring constantly. Serve warm over bread puddings.
Yay for parchment sheets = easy clean up.
Essentials Used:
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