Coffee and White Truffle Croissant Pudding

Coffee and White Truffle Croissant Pudding

By: Kathi Hemmer - Grand Junction, CO - 3rd Place Winner 2016

"I LOVE COFFEE. My family loves bread created the best of both.
What is better than a excellent cup of Coffee and a Croissant. Add some white truffle chocolate and raspberries and put it all together in a bread pudding. Yummy!!
Enjoy with a cup of your favorite Door County Coffee. I love the Black Velvet coffee, also a good choose is the seasonal coffee - Autumn Spice because of it's hint of cinnamon. For the tea drinkers, try Door County Cinnamon Loose Leaf Tea, a great combination of black teas, cinnamon and just a hint of orange."

This is a user-submitted recipe. It was also tested in the kitchen of the Door County Coffee Café.


Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground

  • 12 Croissant – tore up
  • 3 shots Door County Elite Espresso
  • I T vanilla
  • 1 ½ cup evaporated milk
  • 1 ½ cup heavy cream
  • ½ cup sweetened condensed milk
  • ½ cup sugar plus 2 T
  • 5 eggs
  • ½ t Saigon Cinnamon plus ¼ t
  • 1 cup White Truffle Chocolate plus ½ cup
  • 1 cup Raspberries, ¾ cup crushed


  1. Preheat oven 350 degrees
  2. Combine and mix well: milks, eggs, sugar, spices, vanilla and Elite Espresso
  3. In small microwave bowl, melt 1 cup White Truffle Chocolate (for best results, melt in 25 second increments)
  4. Take ½ cup of the egg mixture and quickly whisk it into the melted chocolate to help temper the egg
  5. Then add that to the large bowl of the egg mixture & whisk to combine
  6. Add Croissants – let sit to absorb - 20-30 minutes
  7. Pour into 13 x 9 pan
  8. Sprinkle a small mixture of cinnamon (1/4 t) and sugar (2 T) over the top
  9. Place pan on deep sided cookie sheet
  10. Add water (about 1/2”) to cookie sheet
  11. Cook for about 30 – 35 minutes
  12. Serve warm or cold
  13. Melt ½ cup While Truffle Chocolate and crush ¾ cup raspberries, then drizzle each on top