Sunday, December 22, 2013

Chocolate Croissant Eggnog Bread Pudding with Homemade Eggnog Syrup

This eggnog bread pudding is made with day old chocolate croissants and finished off with luscious homemade eggnog syrup. The perfect breakfast to feed a crowd for Christmas morning.
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 I've found the perfect breakfast for your Christmas morning.
This might be the tastiest breakfast I've ever had...and that's saying something!

This bread pudding starts with sliced up day old chocolate croissants. Yes, you could use regular croissants, but why not use chocolate?
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Since it's the holidays, I thought I should take full advantage and use some eggnog to make it special.
I prepared this entire dish the night before and left it to sit overnight in the fridge so that all of that glorious creamy eggnog could get soaked up in all of the layers of the croissants.
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In the morning, you'll want to throw this in the oven. 
While it's cooking, take a stick of butter, some sugar, and some eggnog, and make yourself a warm homemade eggnog syrup.
In less than an hour, you and your family will be sitting down to a homey, flavor packed breakfast that is sure to get you through a day of gift giving.
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Your welcome.

Chocolate Croissant Eggnog Bread Pudding
Serves 8

8 large day old chocolate croissants (28 oz)
3 cups eggnog
2 cups whole milk
5 large eggs
4 egg yolks
1 cup sugar
½ tsp Kosher salt
2 Tbsp spiced rum
Eggnog Syrup for serving (recipe below)

Slice croissants into 1-inch cubes. Place in the bottom of a buttered 2-quart baking dish. Set aside.
Heat the eggnog and milk in a large saucepan over medium heat until bubbling gently, but not boiling.
Meanwhile, combine the eggs, yolks, sugar, and salt in a large bowl and whisk vigorously until light and frothy. Whisk one cup of eggnog mixture into the eggs to temper them. Gradually whisk in remaining eggnog mixture and rum until fully combined.
Pour the custard over the croissants and gently mash down to make sure all of the liquid soaks through. Place in the refrigerator for at least one hour or overnight.
Preheat oven to 375ยบ F. Bring a large pot of water to boil. Place the casserole dish inside of a large roasting pan. Place in the oven on the middle rack. Carefully pour hot water into sides of roasting pan until it reaches half way up sides of casserole dish.
Bake for 45-50 minutes until the custard is set and the top is golden brown. Remove the roasting pan from the oven and carefully remove the casserole dish from the roasting pan. Allow to cool 5-10 minutes before serving. 
Serve alongside homemade eggnog syrup.
Enjoy!

Homemade Eggnog Syrup

1 cup butter
¾ cup eggnog
1 cup granulated sugar
1 tsp vanilla
1 tsp baking soda

In a large pan, place the butter, eggnog, and sugar. Bring to a boil. Whisk in vanilla and baking soda. Mixture will bubble and rise to the top of the pan. Turn heat to low and simmer for 3-5 minutes, whisking frequently.
Serve warm.






2 comments:

  1. This was the BEST BREAKFAST BREAD PUDDING EVER! Of course I realize it could be made for dessert in the best of restaurants too, but I made it for a late Christmas celebration breakfast for my son and his family, and everyone agreed that this is the NEW standard for Christmas morning breakfast! I had frozen regular croissants and egg nog before Christmas and left for WA to spend the holiday with my daughter and her family. So when searching Google for a recipe to combine these ingredients I came across Eat Bake Blog, and am so thankful I did! We don't drink so I left out the rum, even though I suppose I could have used extract. It tasted fabulous without. Thank you Nena! And how fun to read about you and see that you ALSO live in San Diego! I care part time for my little grandson Jaxson who is now almost 22 months old. His mom can't wait to try your recipe with the chocolate croissants!

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    1. Oh wow, thank you so much for your kind response! Those are my exact thoughts on this amazing dish, so I'm happy to know that you had the same experience :) I literally had to package half of it up and give it away so that I didn't eat every last bit!
      How funny that you also live in SD! Thank you for visiting my blog and sharing the recipe with your family :)

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