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Hey Guys, it’s Liesl, and I’m here to tell you about a rich and decadent dessert—a
dark chocolate croissant bread pudding. This dessert is amazing. Bread pudding is good
but when you make it with croissants, it takes it up a level. It’s ooh-ey, and gooey and
rich and you are really going to love it. Now it’s not on the light and healthy menu,
I’ll admit, but if you are really looking to indulge, this is what you should try.
So here is how you put it together. We’ll start with the croissants. It’s best
to find croissants that are a day old or a little bit stale. This way they don’t
completely disintegrate when you put all the liquid on them. Roughly tear up your
croissants into about one inch pieces and set them aside.
Then we will move on to our chocolate. Now I’m using dark chocolate in this recipe
because that’s my favorite chocolate, but feel free to use milk chocolate. I really
think that dark chocolate works, however, because it tastes like an actual chocolate
croissant. Give that a rough chop, making the pieces about the size of chocolate chips. And
then we are ready to assemble. We’ll take a two quart baking dish and rub it all
over with butter so that the pudding doesn’t stick. Then we are going to layer in our
ingredients. Put some croissants in the bottom, then a layer of chocolate, then another
layer of croissants, and then finish with a final layer of chocolate sprinkled over
the top. Now it’s time to put together our wet ingredients.
Basically what we are doing here is making a custard, and we are going to pour this custard
over the bread which actually makes the pudding. Take a large bowl, pour in some half and half,
and then we are going to add some sugar, some vanilla, a large pinch of salt, and crack
in a couple eggs. We are going to whisk it up until it’s well combined. Pour the
wet ingredients all over the croissants, and let it sit about ten minutes so that it can
soak up the custard. Just before putting it in the oven, for a finishing touch, I like
to sprinkle some of the turbinado or raw sugar heavily over the dessert. It gives it a
really crunchy crisp topping when it’s all cooked. We are going to place it in the oven
and bake it for about 50-55 minutes. It’s going to get nice and puffed and have a nice
crunchy brown top when it’s finished. Take it out of the oven and let it rest for about
10 minutes before serving. To serve this dessert, I like to put it in the middle of
the table, give everyone a bowl, and let them scoop away. Another great idea is if you
want to be extra indulgent is to serve it with a scoop of vanilla ice cream.
So there you have it, a warm, gooey chocolately dessert that your friends or your family will
love. Make it for a special occasion or anytime
you are feeling particularly indulgent... I guarantee you this is one you don’t want
to miss, so give it a try.