Puddings & Flans
Dark Chocolate Amaretto Bread Pudding
Puddings & Flans
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Dark Chocolate Amaretto Bread Pudding
Level
Intermediate
Prep
20 minutes
Servings
12 servings
  • From the kitchen of blogger My Feelings Taste Like Cupcake’s, enjoy this luscious Dark Chocolate Amaretto Bread Pudding With Raspberry Cream Sauce.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels 10 oz
NET WT 10 OZ (283 g)
Ingredients
  • 8 day old croissants
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 cup amaretto liqueur
  • 1 2/3 cups (10-ounce package) plus 1/2 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
  • 1/3 cup sliced almonds
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup unsalted butter
  • Pinch of salt
  • 1/3 cup (6-ounce carton fresh raspberries) raspberry puree
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1/4 cup unsalted butter
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon amaretto liqueur
Make It
Step 1
Preheat oven to 350° F.
Step 2
Melt 1/4 cup butter in large saucepan over medium low heat and add in 1 1/2 cups heavy cream, milk and 3/4 cup liqueur and stir until mixture starts to simmer, but does not boil. Add in 1 2/3 cups (one 10-ounce package) of Nestlé® Toll House® Dark Chocolate Morsels, stirring until chips are completely melted. Remove from heat and set aside.
Step 3
In a separate bowl, whisk eggs, 3/4 cup sugar and pinch of salt. Very slowly add in small teaspoon amounts of chocolate mixture into the egg mixture until tempered. Whisk continuously while doing so to avoid cooking eggs.
Step 4
Tear day old croissants into 1-2 inch pieces and toss in a big bowl with 1 1/2 cups of chocolate sauce. Fold in remaining 1/2 cup Nestle Toll House Dark Chocolate Morsels.
Step 5
Scoop croissants into a buttered 13 x 9-inch glass baking dish. Pour all of the remaining chocolate sauce over the croissants evenly and bake in a preheated oven.
Step 6
After 20 minutes, remove from oven and sprinkle sliced almonds over croissants. Return to oven and bake for an additional 20 minutes, or until croissants are crisp on the outside, but soft on the inside.
Step 7
Melt 1/4 cup butter in a large saucepan over medium low heat. Add in 1 cup heavy cream, 1/3 cup raspberry puree, 2 tablespoons sugar and flour and cook, stirring constantly until sauce becomes thick and can coat the back of a spoon.
Step 8
Mix 1 cup heavy cream, 2 tablespoons sugar and 1 tablespoon liqueur in a chilled bowl of a heavy stand mixer fitted with a whisk attachment. Beat on medium speed until light and fluffy. Top bread pudding with sauce and a dollop of amaretto whipped cream.