I guess you all know some recipes with stale bread. Like for example French toast or bread pudding. But what to do with leftover croissants? I know many of you will say "this never happens". And I agree, the event is unilkely to happen, but be prepared for everything! Certainly don't throw them away! You might reuse leftover stale croissants in this stale croissant chocolate pudding. As a warning: it is not the most healthy breakfast in the world. But it is outrageously delicious! Sins are allowed so every now and then.
Stale croissant chocolate pudding
Ingredients
- 5 croissants at least one day old
- 6 eggs
- 5 dl chocolate milk
- 200 ml heavy cream
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- 100 gram chocolate chips
- 8 gram vanilla sugar
Instructions
Preparations
- Brush an oven dish with butter to prevent it from sticking.
- Cut the croissants into pieces and place them in the baking dish.
- Sprinkle half of the chocolate chips over the croissants. We'll need the rest tomorrow.
- Beat the eggs until they are creamy. Add the chocolate milk, the heavy cream, brown sugar, vanilla sugar and cinnamon in succession. Beat until everything is well mixed.
- Carefully pour the mixture over the croissants. Give them time to soak up the liquid.
- Cover the bowl and refrigerate for at least four hours. Better yet, let them soak all night.
Baking
- Preheat the oven to 175°C.
- Sprinkle the rest of the chocolate chips over the dish.
- Bake the dish in the oven for 50 minutes.
- Remove the dish from the oven and let it cool down for 5 minutes. Then cut and enjoy!
Nutrition
Tips and variations to make stale croissant chocolate pudding
This stale croissant chocolate pudding isn't difficult to make at all. Anyone can do this! So it is an ideal recipe for overcoming kitchen scares. And it gives one the confidence to learn to try other dishes.
the croissants
It is important that you use old, dry croissants for this recipe. They absorb the liquid best, and then you get the best taste effect. And of course it is also a shame to use fresh croissants. Those are of course for the breakfast table.
You can't buy old croissants either. Neither at the bakery, nor at the supermarket. Of course, everyone is promoting fresh produce, not leftovers. Or is it? Many establishments sell their leftovers at half price at the end of the day. Because otherwise they have to throw everything away anyway. This is of course a good option to get your main ingredient cheaply.
If you have guests who stay overnight, you usually buy way too much. Certainly me. Out of fear that someone would leave the table hungry. Then this croissant pudding is of course the perfect option to process breakfast leftovers into something tasty for the next day.
What is the best way to cut the croissants?
Freestyle. It doesn't really matter how you cut the croissants. It is important that you cut them however, because they must be able to absorb the moisture well. I usually cut them in half lengthwise. With very large croissants I often divide them in half again, so that I have four quarters of croissants. An advantage is also that the smaller pieces arrange easier in the oven dish.
The pudding
For the pudding, we took the full chocolate option here. With chocolate milk and chocolate drops. But here you can of course get very creative and vary according to your own taste, diet and needs.
For example, you can replace all or part of the chocolate milk with cream or milk. Especially if you add other fruits or nuts it might be an option to reduce on chocolate.
Nuts are also a very good idea. Grind the nuts finely and then mix them into the sauce. They give the pudding of croissants a lot more bite.
Optionally, you can also mix (soaked) raisins or cranberries under the croissants. Just like in classic bread pudding, it tastes very well with the croissants also.
Speaking of fruit. Banana and chocolate go together perfectly, of course. Cut the banana into slices and spread them over the croissant chunks before pouring the chocolate sauce over it. In addition, apple and pear are also good candidates to give this breakfast a hint of healthy. Do you have any great ideas yourself? Be sure to let us know in the comments at the bottom of this article!
The brothers and sisters of stale croissant chocolate pudding
Bread pudding
Bread pudding is popular in many cuisines, but especially in Belgium and the Netherlands. The basic ingredients are stale bread (lost bread), milk, sugar and raisins. This tradition of processing old bread leftovers goes back to the Middle Ages. The bread is cut into rough pieces and then soaked in the sauce with milk, eggs and raisins. Then it is baked in the oven. Nowadays, of course, many other ingredients are used as well. Did you know that a lot of leftover pastry is also made into bread pudding?
French toast
Another usage for stale, leftover bread is French toast. Just like with bread pudding, milk and sugar are involved. But you fry a French toast in a pan. You don't bake it in the oven. The slices of bread are dipped in the mixture of eggs and milk and then fried in the pan on both sides.
French croissant toast is of course not so easy to make as a pudding with croissants. You don't have the slices like with stale bread. That is why we chose to make a pudding of our leftover croissants.
More surprising.breakfast
Breakfast is the most important meal of the day. A good breakfast not only gives your body energy, but also makes your mind happy. And that is just as important! Especially on dark winter days. You probably don't have lost croissants in the house every day. And just as likely, it is not advisable to eat this stale croissant chocolage pudding every day. That's why we have a few more breakfast alternatives that will suit different occasions:
- Healthy breakfast cake with fruits, nuts and oatmeal.
- Paska - Slovak Easter bread.
- Dutch mini pancakes with banana and blueberries (poffertjes).
- Bacon pancake with syrup.
- Banana omelette for breakfast.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
