Thursday, January 30, 2014

CROISSANT DARK CHOCOLATE BREAD PUDDING

Today is National Croissant Day, and you know I'm having croissants! Our weather is lovely today--it's raining, and we need the rain, so I'll be able to pop down to my favorite Berkeley bakery for some buttery croissants. I also have some Trader Joe's Chocolate Croissants on hand. They're technically pain au chocolate, but who cares? TJ's croissants are simple to make and delicious to eat! Keep them in the freezer, but take them out the night before so they can rise. You'll love them! Exactly like the more expensive Williams Sonoma Croissant at a drastically reduced cost. I've added some other links to Croissant posts.

Trader Joe's Chocolate Croissants review

Julia Child's Croissant Episode from The French Chef

Make Your Own Chocolate Croissants

And, in case you have some extra croissants around (I never do.. I eat them all), here's a recipe adapted from RealSimple for Croissant and Chocolate Bread Pudding. Heavenly!

Croissant and Dark Chocolate Bread Pudding
from RealSimple, January 2009

Ingredients
Sweet Butter (for the baking dish)
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tsp Madagascar vanilla extract
1/2 tsp kosher salt
1/2 tsp ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces dark chocolate (65-85 % cacoa/fair trade), cut into chunks

Directions
Heat oven to 375° F.
Butter 8-inch square or other shallow 2-quart baking dish.
In large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt, & nutmeg. Add croissants and chocolate and mix to combine.
Transfer mixture to tprepared baking dish and bake until set and knife inserted in center comes out clean, 30 to 40 minutes.
Serve warm or at room temperature.

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