Croissant au Chocolat Frenchy Toasty Bread Pudding

This is the ultimate.  It is what I first envisioned when I thought about different types of bread going into the 2-Minute Frenchy Toasty Bread Pudding in a Mug (borrowed heavily from Pretty Prudent).

At Central Market grocery stores (owned by HEB) in Texas, the bakery sells fresh croissants filled with dark chocolate chunks.  Now, I am NOT a dark chocolate person, but I cannot resist these indulgences.  When I first thought up different add-ins and breads, this was the one that was in the back of my mind.

Even Daisy was mesmerized by the yumminess…

Poor Daisy…chocolate isn’t good for diva puppy princesses.

This is what I did with these ingredients…

3 small croissants, torn into rough chunks (purchased from the reduced bakery stand at Brookshire’s)

1/2 of a Hershey’s Special Dark Chocolate bar, broken into the rectangles with each rectangle divided in halves or thirds

1 beaten egg

3 T milk

dash cinnamon

1/4-1/2 teaspoon vanilla extract

melted butter to brush in the mug (about 2 teaspoons)

simple syrup (sugar and water boiled in a 1:1 ratio until the sugar dissolves) or a bread pudding whiskey sauce (I used the one from the Oak Alley Cookbook’s Bread Pudding recipe)–The whiskey cooks pretty much out.

Roughly tear the croissants into a bowl.  In a mixing cup, combine the egg, milk, cinnamon, and vanilla.  Pour liquid ingredients over the croissant.  Toss until each croissant bit is custardy.  (Yes, that should be a word)  Toss chocolate bits in the yummy gooey bready mixture.  Add a few tablespoons (or to taste) of syrup or sauce to the mixture.

Brush the inside of a mug with a butter-soaked pastry brush.  Pack chocolatey, gooey, bready mixture into the mug, being sure to leave exposed chocolate bits on top.

Microwave 2 minutes or until the custard on the bread is set.  Serve with additional syrup/sauce and a shake of powdered sugar, as desired.  I just dug in after microwaving.

This is a Muffin and Mama approved recipe (especially when made with simple syrup).  I managed to find a non-chocolatey bit for Daisy to test and found it to be Daisy approved, as well.

I am linking up at Six Sisters’ Stuff Strut Your Stuff Saturday.

Muffin Approved

Have you made any savory (or sweet) versions of the Frenchy Toasty bread pudding?



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