Thursday, January 30, 2014
CROISSANT DARK CHOCOLATE BREAD PUDDING
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
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
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.