Directions
- 1Whisk together granulated sugar, eggs, whipping cream, milk, vanilla extract, and melted butter in a large bowl.
- 2Tear the stale mini chocolate croissants into pieces and add them to the creamy mixture.
- 3Slice the strawberry-filled crepes into bite-size pieces and add them to the bowl with the croissants.
- 4Toss the bread mixture until fully coated in the custard and refrigerate for at least an hour, or ideally up to overnight.
- 5Top the mixture with chocolate chips.
- 6Bake in the oven at 375 degrees Fahrenheit for approximately 50 minutes.
- 7Whisk together icing sugar, vanilla extract, and milk to create the glaze.
- 8Drizzle the glaze over the baked bread pudding and let it sit for 10 minutes before serving.
Ingredients
- 1 cup granulated sugar
- 4 whole egg
- 1 cup whipping cream
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup butter, melted and cooled
- 1 batch stale mini chocolate croissant
- 6 whole strawberry-filled crepe, sliced into bite-size pieces
- to taste unit chocolate chips (optional)
- 1 1/2 cup icing sugar
- 2 tsp vanilla extract
- 2 tbsp milk
Equipment
whiskmixing bowlkitchen scissorsoven
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