German Chocolate Bread Pudding with Buttered Rum Sauce
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German Chocolate Bread Pudding with Buttered Rum Sauce

German Chocolate Bread Pudding with Buttered Rum Sauce

This luscious dessert brings German chocolate cake flavors to a warm, custardy bread pudding made with Pillsbury ™ Chocolate Croissants.

Servings: 16 servings (1 serving = 1 - 2x3-inch piece)
Custard
INGREDIENT
WEIGHT
MEASURE
Heavy cream
1 lb 8.00 oz
3 cups
Eggs, large
1 lb 6.00 oz
11 each
Light brown sugar, packed
8 oz
1 cup
Vanilla extract
1 1/4 tsp
Salt
1 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Freezer-to-Oven Chocolate Croissant Dough Straight, 3 oz (13373), baked
1 lb 8.00 oz
8 each
Semi-sweet chocolate chips
8 oz
1 1/4 cups
Pecans, chopped
6 oz
1 1/2 cups
Coconut flakes, sweetened
5.50 oz
2 cups
Unsalted butter
2 oz
1/4 cup
Buttered Rum Sauce
INGREDIENT
WEIGHT
MEASURE
Unsalted butter
4 oz
1/2 cup
Dark brown sugar, packed
5 oz
1/2 cup
Dark rum
2 oz
1/4 cup
Heavy cream
1 oz
2 Tbsp
Kosher salt
1/2 tsp
Custard
  1. Whisk together cream, eggs, brown sugar, vanilla extract, and salt in a large bowl until sugar is dissolved.
  2. Cover and refrigerate for Assembly.
Assembly
  1. Cut baked croissants into approx. 1/2-3/4-inch cubes.
  2. Add croissant pieces to a large mixing bowl with chocolate chips, pecans, and coconut flakes; mix well.
  3. Coat 2-inch deep, half-size hotel pan with 2 oz unsalted butter; transfer croissant mixture into pan.
  4. Pour Custard mixture over croissants, folding gently as needed to incorporate; cover and refrigerate for at least 1 hour.
  5. Gently stir to redistribute liquid then cover with aluminum foil.
  6. Bake for half of recommended time, then remove foil and continue baking until internal temperature is at least 165° F in center; keep warm for service.
BAKE:
TEMP
TIME
Convection Oven*
325°F
47-52 minutes
Standard Oven
375°F
75-85 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 24 minutes of baking.
Buttered Rum Sauce
  1. Melt butter in a medium saucepan; stir in brown sugar, rum, cream, and salt.
  2. Heat to boiling over medium-high heat; continue boiling for 4-6 minutes, stirring constantly until slightly thickened.
  3. Keep warm until serving.
Finishing
  1. Cut bread pudding into 16 equal pieces, 2x3-inch each.
  2. Serve each piece warm with a drizzle (approx. 1 Tbsp) of Buttered Rum Sauce.

  • Serve with whipped cream, a sprinkle of powdered sugar, or a scoop of ice cream.

  • A great use for leftover croissants!

View Recipe Instructions

Nutrition Information

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Serving Size:
1 - 2x3-inch piece
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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