Today’s the last day of posts for Valentine’s Breakfast. I hope you found something yummy to make your loved ones, if not you are welcome to peruse my breakfast category for other yummy ideas. Today’s recipe is one I found in a recent Healthy Cooking issue. A reader sent in her original recipe asking them to lighten it up for her. Not sure how many calories the original had but this one comes in at 326 calories a serving.
I did adjust the recipe slightly, but I think the calorie amount would be about the same or less. However, I do think that this dish could use a little more chocolate. I suggest making a little chocolate ganche to drizzle over each serving which would up the calories a little, but you just want a little drizzle here. It would also be excellent served with some fresh strawberries.
This is made using day old croissants. You want them to be dry. I can usually get some at my local Smith’s for half the price of fresh in the day old section.
Chocolate Croissant Pudding
- 15 mini or cocktail sized day-old croissants, split (10 oz. pkg)
- 2/3 cup semi-sweet chocolate chips
- 8 eggs
- 5 cups 2% milk
- 1 cup sugar
- 1-1/2 teaspoons vanilla extract
- chocolate ganche (optional, recipe below)
- Slice all of the croissants in half. Line the bottom of a 13-in. x 9-in. baking dish coated with cooking spray with croissant bottoms You may have a couple extra bottoms.
- Sprinkle with chocolate chips and replace croissant tops. Just match the tops the best you can. Then with any of the extra croissants, break them into pieces and fill in any gaps.
- In a large bowl, Whisk the eggs, milk, sugar and vanilla until well blended.
- Pour the mixture over the croissants. If any of the tops are floating use a fork to help gently press them down to soak in the mixture. Let stand for 15 minutes or until croissants are softened.
- Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve drizzled with warm chocolate ganache if desired. Makes 12 servings.
- 1 cup (6 oz) semi sweet chocolate chips
- 1/2 cup whipping cream
Use a double boiler to melt chocolate chips in the cream or in a microwave safe bowl, combine chocolate and cream. Microwave on High for 20-seconds and stir.Then microwave in 10 second intervals until chocolate is melted.