Tuesday, October 11, 2011

Croissant and chocolate bread pudding

  • Bread and butter pudding is one of Britain's oldest traditional family desserts. This is one of our favorite dessert too because it is delicious and simple to make. Making bread pudding is also a good way to use up day-old bread. 

  • I've used croissants instead of white bread for yesterday's bread pudding. It is a wonderfully take on the classic. Croissants is also easy to get in many groceries store. Here is the recipe that I used to make my croissant and chocolate bread pudding. :)

  • Ingredients: 
  • Unsalted butter for the baking dish
  • 6 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • croissants, cut into 1-inch pieces (about 1 pound)
  • 4 ounces bittersweet chocolate, cut into chunks, (I used mini chocolate chips)

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

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