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Chocolate Croissant Bread Pudding

Menu Information

  • Ovens: AXP22T, AXP22TLT, MXP22T, MXP22TLT
  • Status: Raw
  • Quantity: 6 pieces
  • Accessory: 6 Jumbo metal muffin pan
  • Start Temp: Refrigerated 35-40°F
  • Oven Temp: 350°F


4-6 croissants (1-2 days old) 2 cups half-and-half 2 cups heavy cream 4 oz semisweet or bittersweet chocolate, chopped 1/3 tsp salt 6 eggs 1 cup sugar


Stage 1

  • Time: 20:00
  • Microwave Power: 0%
  • Fan Speed: 0%
  • 0%


1. Cut croissants into 1 in cube. Place cubes in a baking dish. 2. Before pre-heating the oven, heat the half-and-half, cream, and salt in the AXP (MW only mode) for approximately 2-3 min. A microwave oven can be used as well (for 2000 watts, cook for 2-3 min). 3. Add chocolate and whisk until melted. 4. In a large mixing bowl, whisk the eggs and sugar together. 5. Add the hot chocolate-cream mixture and whisk constantly. 6. Strain the mixture over the croissant pieces. 7. Let it soak for at least fifteen minutes and fold the mixture several times to homogenize the mixture. 8. Place 6 oz of the mixture into one muffin cup for a total of six muffins (recommended to use silicone pan).