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Croissant Bread Pudding From The Chew

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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.

Croissant Bread Pudding

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.

An Essential Guide to Cooking and Entertaining by The Chew

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 Chicken Wings“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 ChickenClinton’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

  1. Preheat oven to 350 degrees. Butter a 9×9 baking dish.
  2. 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.
  3. 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.
  4. 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 - It doesn’t get any better than this.

Yield: 12 servings

Croissant Bread Pudding From The Chew

Croissant Bread Pudding From The Chew

This Croissant Bread Pudding From the Chew was created by Daphne Oz. It's made with tender croissants and bananas and drizzled with a hazelnut spread.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

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

  1. Preheat oven to 350 degrees. Butter a 9x9 baking dish.
  2. 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.
  3. 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.
  4. 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.

Notes

***Recipe reprinted with permission from The Chew: An Essential Guide to Cooking and Entertaining, copyright 2016.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 403Total Fat: 27gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 109mgSodium: 227mgCarbohydrates: 34gFiber: 2gSugar: 17gProtein: 7g

Nutrition information is an approximation.

Did you make this recipe?

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The Chew:  An Essential Guide to Cooking and Entertaining is available at your favorite bookstore or at Amazon.com.  

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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).