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Chocolate Chip Croissant Pudding

Chocolate Chip Croissant Pudding

degree-icon Easy
time-icon 5 minutes
time-icon 45 minutes
time-icon N/A
time-icon 20 servings
time-icon 1/4 cup
degree-icon Easy
time-icon 5 minutes
oven-icon 45 minutes
snow-icon N/A
plate-icon 20 servings
dish-icon 1/4 cup

Recipe Box

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Ingredients

Chocolate Chip Croissant Pudding
  • ⅓ cup Magical Coconut oil or MagicalButter
  • 12 small croissants, preferably stale (left out overnight)
  • 2½ cups half-and-half
  • 1 cup cane sugar
  • 1 cup chocolate chips
  • ¾ cup heavy cream
  • ½ cup salted caramel sauce (optional)
  • 1 tablespoon vanilla bean paste
  • 7 large egg yolks
  • 2 large eggs

How To

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Chocolate Chip Croissant Pudding
  • Preheat your oven to 350°F.
  • Place all the ingredients except the croissants and chocolate chips inside your MagicalButter machine, and secure the lid.
  • Push the Blend/Clean button. When this short cycle is complete, you’re ready to assemble your pudding.
  • Cut the croissants into pieces about 1 to 2 inches in size. Place half of these into the bottom of your 10-by-13-inch baking dish. Top them with half the chocolate chips; then, add half the custard mixture. Repeat the process; then, gently push the floating croissant pieces into the custard mixture to soak. Cover the dish with aluminum foil.
  • Bake your covered pudding on your oven’s center rack for 45 minutes. Then, uncover and bake it for an additional 40-45 minutes.
  • Let your Chocolate Chip Croissant Pudding cool slightly, and serve warm or at room temperature. Enjoy!