Skip to Content
This Croissant Bread Pudding From the Chew was created by Daphne Oz. It’s made with tender croissants, bananas, and drizzled with creamy hazelnut spread.
Bread Pudding. Made with croissants. It doesn’t get much better than this. I recently was sent a copy of The Chew: An Essential Guide to Cooking and Entertaining 
and it is filled with “recipes, wit and wisdom from The Chew hosts.” The recipe for Daphne Oz’s Croissant Bread Pudding is one of many tempting recipes in the book.
The softcovered book has 255 pages that will inspire you to don an apron and get to work. The recipes were curated from the most downloaded recipes from the show. It also includes some of Mario Batali, Michael Simon, Clinton Kelly, Carla Hall, and Daphne Oz’s favorite recipes, as well as some of their stories, tips, and tricks.
“Blow Your Mind” Baked Chicken Wings
The chapters in the book are not divided by meal type. Instead, the recipes are categorized into one of five delicious areas: Back To Basics, Comfort Classics, Feel-Good Family Favorites, Old Fave, New Flaves, and Guilty Pleasures.
I have tried a few of the recipes so far: “Blow Your Mind” Baked Chicken Wings (above), Clinton’s General Tso’s Chicken (below), and Croissant Bread Pudding. Although I should have put on my reading glasses to ensure that I read the recipe correctly, I made a few little mistakes in making the dishes, but they turned out delicious nonetheless.
Clinton’s General Tso’s Chicken
Some of the other recipes that I plan on making in the future include Toaster Tarts, French Onion Soup, Cheesecake with Pretzel Crust, and Pizza Rolls. This is a nice cookbook that I can see myself picking up while I am cooking dinner and making future dinner plans.
Croissant Bread Pudding From The Chew
Ingredients
- 2 Tablespoons butter
- 6 croissants, cut into thirds
- 2 bananas, sliced, plus more for garnish
- 3 eggs
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla
- pinch of salt
- 1 cup chocolate-hazelnut spread, divided
Instructions
- Preheat oven to 350 degrees. Butter a 9×9 baking dish.
- Place the cut croissants into the baking dish so they fit snug. Sprinkle in the cut pieces of banana and push to fall between the pieces of croissant.
- Whisk together the eggs, cream, milk, vanilla, and salt. Add half of the chocolate-hazelnut spread and whisk to combine. Pour over the croissants. Let stand at room temperature for 30 minutes. Cover with aluminum foil and place in the oven to bake until the custard is set, about 45 minutes. Uncover and cook for an additional 15 minutes.
- Remove and let rest for 15 minutes before serving. Garnish with a few pieces of bananas and a warm drizzle of the remaining chocolate-hazelnut spread.
***Recipe reprinted with permission from The Chew: An Essential Guide to Cooking and Entertaining, copyright 2016.
Croissant Bread Pudding From The Chew
Ingredients
- 2 Tablespoons butter
- 6 croissants cut into thirds
- 2 bananas sliced, plus more for garnish
- 3 eggs
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla
- pinch of salt
- 1 cup chocolate-hazelnut spread divided
Instructions
- Preheat oven to 350 degrees. Butter a 9x9 baking dish.
- Place the cut croissants into the baking dish so they fit snug. Sprinkle in the cut pieces of banana and push to fall between the pieces of croissant.
- Whisk together the eggs, cream, milk, vanilla, and salt. Add half of the chocolate-hazelnut spread and whisk to combine. Pour over the croissants. Let stand at room temperature for 30 minutes. Cover with aluminum foil and place in the oven to bake until the custard is set, about 45 minutes. Uncover and cook for an additional 15 minutes.
- Remove and let rest for 15 minutes before serving. Garnish with a few pieces of bananas and a warm drizzle of the remaining chocolate-hazelnut spread.
Video
Notes
Nutrition
Neetha
Tuesday 28th of January 2020
When do we use the butter?
Lynda
Tuesday 28th of January 2020
It's used to butter the dish (step 1).