Chocolate Croissant Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces semisweet chocolate morsels, divided 1 1/4 cups cream 1/2 cup milk 1 tsp. vanilla extract 1/2 cup sugar, divided 6 large egg yolks 2 large eggs 1/8 tsp. salt 6 to 9 croissants, depending on size
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Directions: |
Directions:Lightly butter a 2 quart ceramic baking dish; set aside. MELT half of chocolate morsels in a double boiler set over simmering water. Set aside. IN A SAUCEPAN, heat cream, milk, and vanilla with 1/4 cup sugar, being careful not to boil. Pour over melted chocolate, stirring until smooth. Set aside. IN A BOWL, combine remaining 1/4 cup sugar with yolks, eggs, and salt. Beat at medium speed with an electric mixer until light and fluffy (about 5-8 minutes). TEMPER chocolate mixture by slowly adding a portion of chocolate to egg mixture. Stir well and slowly add egg mixture to chocolate mixture. Set aside. CUT croissants in half horizontally. Submerge bottom halves of croissants in custard mixture and let soak for 10 minutes. Gently remove from custard and cover bottom of prepared baking dish with soaked croissant halves. SPRINKLE remaining chocolate morsels over soaked croissants. SOAK tops of croissants in remaining custard mixture for 10 minutes. Gently remove from custard and arrange top chocolate morsels. Pour any remaining custard over croissants. Cover and refrigerate overnight. PREHEAT oven to 325 degrees. REMOVE bread pudding from refrigerator 1 hour before baking. Press croissants down to make sure all custard has been absorbed into croissants. Cover baking dish with a sheet of parchment paper, followed by a sheet of aluminum foil. PLACE covered baking dish in a large roasting pan. Fill roasting pan with hot water so that it domes 1 1/2 inches up the sides of the baking dish. BAKE for 25 minutes. Uncover and bake for 20 to 30 minutes. (Bread pudding should jiggle slightly but have no liquid custard remaining.) Remove bread pudding from oven and let rest for 30 minutes before serving. SERVE immediately. |
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Number Of
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Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 days of prep - 1 hour to come to room temp - 55 minutes to bake, 30 minutes to cool |
Personal
Notes: |
Personal
Notes: I prepared this for Lynn on his birthday - I don't really like bread pudding, but I knew he did, so I tried it out. Due to interruptions during the process, I had to pour out the egg yolk mix TWICE! It was worth it, as everyone liked it, even me! Here's what I learned: To avoid burning, or drying out the bread pudding, place the baking dish holding the bread pudding in a large shallow pan, such as a roasting pan. A clean, folded dish towel placed between the baking dish and the roasting pan will keep the baking dish from sliding. then add hot water to the roasting pan until it reaches halfway up the sides of the baking dish.
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