Black White Pudding Squares Food

BLACK AND WHITE CROISSANT BREAD PUDDING

Black and White Croissant Bread Pudding image

This dessert is a big hit at parties in the Hollywood Hills, especially in the cooler months. It's probably one of my most deceptive desserts--everyone thinks it's complex to prepare, but it's one of the simplest desserts in my repertoire. When the bread pudding is firm to the touch, you know it's done.

Provided by Stuart O'Keeffe

Categories dessert

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, at room temperature
3 medium eggs, plus 3 additional yolks
1 cup heavy cream
1 cup whole milk
1/2 cup plus 1 tablespoon light brown sugar
2 teaspoons vanilla extract
5 one-day-old croissants (see Cook's Note)
5 ounces bittersweet chocolate chips (70 percent cacao)
5 ounces white chocolate chips
1 cup creme fraiche or whipped cream

Steps:

Preheat oven to 375 degrees F. Butter the bottom of a 9-by-5-by-3-inch baking dish with your hands.
In a large bowl, whisk whole eggs and yolks, cream, and milk with the 1/2 cup brown sugar and vanilla extract.
Tear up croissants and mix with egg mixture until well combined.
Spoon half of the egg-croissant mixture into the baking dish, sprinkle with half of the dark and white chocolate chips, top with more egg croissant mixture, and finish with remaining chocolate. Sprinkle with 1 tablespoon brown sugar.
Place the dish on a rimmed baking sheet and bake in the oven for 15 to 20 minutes, or until firm to the touch.
Remove from oven. Serve with a dollop of creme fraiche or whipped cream.

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