Croissant and chocolate bread pudding

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

If you're looking to add some variety to your English cuisine, a great idea would be to make bread pudding using croissants and dark chocolate, which easily replace regular bread.

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.

Ingredients for the recipe:

12 croissants
110 g butter
1 cup of sugar
1.5 tsp ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2.5 cups heavy cream
0.5 cups raisins
3/4 cup dark chocolate, finely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: croissants, dark chocolate, eggs, cream, vanilla extract, raisin, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 180°C.
In a food processor, beat the butter and sugar until well combined. Add the cinnamon and vanilla and process until combined.

With the processor running, add 5 eggs to the mixture. Turn off the processor and scrape down the sides. Add the cream and beat again.

Lightly grease a 23-33 cm (9-13 in) baking pan with butter. Cut the croissants into 2.5 cm (1 in) pieces and arrange them in a layer in the pan. Sprinkle with raisins and dark chocolate, and stir briefly to combine the ingredients.

Pour the egg mixture over the croissants and let them sit for 8-10 minutes to soak. Press down on the croissants during this time to ensure they are completely coated with the egg mixture.
Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes, until golden brown. The croissant pudding is ready when the custard is firm but soft. Let cool. Serve with bourbon ice cream sauce.

Categories:

recipe / Desserts / Sweet pies, tarts and casseroles / / Michael Chiarello

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