“I am a huge dark chocolate fan. This is not so for Riley and Stephen, who can do without. But even I have to admit that white chocolate really works in this bread pudding. You get those creamy bites of chocolate in each bite. My brother-in-law Seth is now a fan. It’s one of the ways we get him to drive down from Sacramento to visit us. This bread pudding happens to be a great make-ahead dish and can be easily reheated in the oven. What puts it over the top is the Bananas Foster.”
- 2 cups milk (preferably whole), warmed slightly to take the chill off
- 1/2 cup granulated sugar
- 1 large egg, lightly beaten
- 1 splash pure vanilla extract
- 1 splash pure almond extract
- 1 teaspoon ground cinnamon
- 6 croissants, torn into large pieces
- 1 cup white chocolate chips
- Vanilla ice cream, for serving (optional)
- 1 recipe Bananas Foster, for serving (optional)
Preheat the oven to 400°F. Butter an 8-inch square baking dish.
In a large bowl, whisk together the milk and sugar, allowing the sugar to dissolve a bit.
Whisk in the egg, vanilla and almond extracts, and cinnamon. Fold in the croissants and chocolate chips, and let sit for a few minutes until the croissants have absorbed most of the milk.
Pour the mixture into the prepared dish, ensuring that the ingredients are evenly distributed. Bake until the pudding is set, about 30 minutes. Cool for at least 15 minutes before cutting into squares.
(To serve the bread pudding, I go all out with a scoop of ice cream and a generous spoonful of Bananas Foster.)