Croissant casserole with double chocolate sauce
Votes: 1
Bread pudding is a dish with a rich history. Throughout history, chefs have devised a variety of recipes to save stale bread. To this day, bread pudding is prepared in many variations, but its modern incarnation has become more sophisticated than its ancient predecessor. Nowadays, this dish is prepared using not only stale bread but also fresh bread and pastries. One dessert variation is a sweet croissant pudding with chocolate sauce.
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A recipe for bread pudding baked in the oven with two types of chocolate sauce. This dessert is perfect for a holiday meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bread casserole
- 8 croissants, sliced 2.5cm thick (about 12 cups)
- 4 tablespoons melted butter, plus extra for greasing
- 3 large eggs plus 3 egg yolks
- 1.5 cups whole milk
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- A pinch of salt
- 170 g milk chocolate, cut into 2 cm pieces.
Chocolate sauce
- 1 cup heavy cream
- 2 tbsp (30 g) butter
- 2 tablespoons of sugar
- 2 tablespoons corn syrup
- 110 g chopped dark chocolate
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Recipes with similar ingredients: milk chocolate, dark chocolate, eggs, milk, cream, vanilla extract, corn syrup, croissants
Cooking the dish according to the recipe:
- Make bread puddingPreheat oven to 350°F (170°C) and grease a shallow baking dish (about 2 quarts) with butter. Toss the croissants with melted butter on the baking sheet. Arrange them in a single layer and bake until golden brown, about 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, egg yolks, milk, cream, sugar, and vanilla extract; season with salt. Place half the croissants in the prepared baking dish. Spread about two-thirds of the milk chocolate on top, then add the remaining croissants. Pour the egg mixture over the croissants, pressing them gently to submerge them.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining milk chocolate, and bake for another 15-20 minutes until the pudding is set, golden brown, and risen. Then let it rest for 15 minutes.
- Meanwhile, prepare the sauce.In a small saucepan, combine the heavy cream, butter, sugar, corn syrup, and vanilla extract and bring to a simmer over medium heat. Stir in the dark chocolate and whisk until smooth. Serve the bread pudding with chocolate sauce.
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