This little May Day dessert is the kind of recipe you pull out when company is on the way and you’d rather be visiting than fussing in the kitchen. It starts with frozen whole croissants tucked right into the slow cooker, then soaks them in a simple sweet cream mixture and a handful of chocolate chips. It reminds me of the old bread puddings my mother made on the farm, only this one lets the slow cooker do the work while you set the table or sit on the porch. It’s practical, cozy, and just fancy enough that your guests will think you went to a lot more trouble than you did.
Serve this warm right out of the slow cooker, spooned into small bowls. A little pour of cold heavy cream or a scoop of vanilla ice cream on top makes it extra special, and a few fresh berries on the side brighten things up nicely. Coffee or hot tea is perfect alongside, but on a warm May evening, a cold glass of milk or iced coffee feels just right. Let folks scoop their own at the table for a relaxed, help-yourself dessert.
Slow Cooker Croissant May Day DessertServings: 6-8
Ingredients
8 frozen whole croissants (unbaked or par-baked, kept frozen)
1 1/2 cups heavy cream
1/2 cup granulated sugar
1 cup semisweet chocolate chips
Directions
Lightly grease the bottom and lower sides of a 5- to 6-quart slow cooker with a bit of butter or nonstick spray so the croissants don’t stick.
Place the frozen whole croissants in a single, snug layer in the bottom of the slow cooker. It’s fine if they touch or overlap slightly, but keep them mostly in one layer so they cook evenly.
In a medium bowl, whisk together the heavy cream and granulated sugar until the sugar is mostly dissolved and the mixture looks smooth.
Slowly pour the sweetened cream mixture evenly over the frozen croissants, making sure each one gets some of the liquid. Gently nudge them with a spoon if needed so the cream seeps around and between them.
Sprinkle the chocolate chips evenly over the tops of the soaked croissants, letting some fall down between them.
Cover the slow cooker with the lid. Cook on LOW for 2 1/2 to 3 hours, or until the croissants are puffed, very soft in the centers, and the edges look set and lightly golden where they touch the sides. The cream will thicken into a soft, custardy sauce.
Once done, turn the slow cooker to WARM and let the dessert rest, covered, for about 10 to 15 minutes. This helps the custard finish setting without overcooking.
Spoon the warm croissants and custard into bowls, making sure everyone gets some of the chocolate and creamy sauce from the bottom of the slow cooker. Serve right away.
Variations & Tips
You can swap the heavy cream for half-and-half if that’s what you have, though the dessert will be a bit less rich. A teaspoon of vanilla extract or a pinch of cinnamon stirred into the cream and sugar gives it a more old-fashioned bakery flavor. If your crowd isn’t crazy about chocolate, you can replace the chocolate chips with 1 cup of raisins, dried cranberries, or chopped dried apricots for a fruitier version. For a nutty twist, sprinkle 1/2 cup chopped pecans or walnuts over the top along with the chocolate chips. If using very large croissants, you may only fit 6; just be sure they still form a single, fairly even layer. Always keep the croissants frozen until they go into the slow cooker; do not thaw them on the counter for long periods, as that can invite bacterial growth. Cook on LOW, not HIGH, so the custard heats gently and evenly to a safe temperature without curdling or scorching. Leftovers should be cooled, then refrigerated within 2 hours and eaten within 2 to 3 days; reheat gently in the microwave or on LOW in the slow cooker with the lid on.
