CHOCOLATE CROISSANT BREAD PUDDING

Post Date:
13Jul, 2023

| Difficulty Level:   | Serves 16 Each | Prep Time: 30 min  | Cooking Time: 1 Hr |

 

This sweet bread pudding will win any chocolate lover's heart with a single bite! It is the perfect dish for a fancy brunch or a delicious summer dessert. Created by the most talented Pastry Chef Eunice Grassa from Chocolate Croissant Dough. Learn more about the chef here.

 
   Ingredients:
9 each Chocolate Croissants 3 oz. (Cooked and Cooled) See Recipe
3 Cups of Heavy Cream
1/4 Cup + 2 Tbsp. of Whole Milk
2 Tbsp. of Bourbon
1 Tsp. of Vanilla Extract
1/3 Cup of Granulated Sugar
1/2 tsp.of Sea Salt
9 each of Large Shelled Egg Yolks
1/3 Cup of Granulated Sugar
1 Cup of Chocolate Chips
 
Tools:
Vegetable Pan Spray (As Needed)
9 1/2'' Wide by 1 1/2'' Deep Heavy Duty Glass or Ceramic Pie Pan
How to make the Bread Pudding: 
  1. Preheat conventional oven to 325°F. If you have a convectional oven, preheat to 300°F with a low fan. 
  2. Slice croissants into 1/4'' slices. Place in an appropriate-sized mixing bowl.
  3. Combine heavy cream, milk, Bourbon, Vanilla Extract, sugar, and sea salt in a stainless steel pot to make the hot cream mixture. Bring to a simmer and remove from heat. 
  4. Whisk egg yolks and sugar together in an appropriate-sized mixing bowl.
  5. Temper the hot cream mixture with the yolks by gradually whisking the cream into the yolks until thoroughly combined.
  6. Pour the new mixture over the sliced croissants. With gloved hands, lightly press the mixture together until the croissants have absorbed most of the custard. 
  7. Allow to sit out at room temperature, and mix occasionally so that most liquid is absorbed and the mixture has cooled (Approximately 30 minutes).
  8. Mix 3/4 cup of the chocolate chips into the mixture, and reserve 1/4 cup to sprinkle over the top of the pudding. 
  9. Spray the inside of the pan with vegetable pan spray. Add mixture into prepared pie pan.
  10. Bake until golden brown with an internal temperature of 160°F (About one hour).
  11. Cool at room temperature and serve with fresh berries on top and one cinnamon stick for decorations (optional).
  12. Enjoy!