Chocolate Croissant Pudding Crock Pot Food

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
• In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
• Preheat the oven to 350 degrees F.
• Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CROCK-POT CHOCOLATE BREAD PUDDING RECIPE

Steps:

• Grease the bottom and sides of a 5 quart or larger slow cooker OR a 3.5 quart casserole slow cooker with butter or non-stick cooking spray to prevent sticking.
• Add bread cubes, raisins and chocolate chips to the slow cooker.
• In a medium mixing bowl, whisk together the eggs, milk, sugar, cocoa powder and vanilla extract until smooth and well combined.
• Pour egg mixture over the bread mixture in the slow cooker and gently toss to ensure all bread is covered in the egg mixture.
• Cover and cook on LOW for 2.5 to 3 hours.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
• In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
• When ready to bake, heat the oven to 350 degrees F.
• Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
• Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
• Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
• Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

DOUBLE CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
• Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
• Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
• Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

CROCK-POT CHOCOLATE BREAD PUDDING

Steps:

• Spray to inside of the slow cooker insert with cooking spray.
• Place the bread, dried fruit & choc chips in the cooker.
• Beat the milk, eggs, sugar, cocoa & extractuntil combined and then pour over bread mixture, pushing the bread cubes into the liquid to coat.
• Cover & cook on low for 2 1/2-3 hours or until set.

CHOCOLATE CROISSANT PUDDING

Steps:

• Wild Turkey sauce:.
• In a small saucepan, Combine the milk, vanilla bean and seeds in a saucepan. Bring just to a boil. Remove from the heat; infuse for 5 minutes, then strain.
• In an electric mixer or with a whisk, beat the egg yolks with the sugar until pale and thickened. Pour about one-fourth of the hot milk into the egg yolk mixture and mix until well combined, then return the yolk mixture to the pan with the rest of the milk and stir constantly over medium low heat until thickened. Do not allow to boil.
• Strain into a clean pan and add the liqueur. Chill.
• Pudding:.
• Heat the oven to 350 degrees. Place the croissant halves on a baking sheet and toast until golden brown, about 8 to 10 minutes. Remove from the oven and cool. Break into half-inch pieces and set aside.
• Heat the cream with the vanilla bean in a saucepan over medium low heat until it just simmers. Remove from the heat; infuse for 5 minutes. Remove vanilla bean.
• In a medium mixing bowl, whisk the egg yolks and sugar together until pale and thickened. Gradually whisk the warm cream into the egg yolks, then return to a clean saucepan. Over medium low heat, bring the mixture to just below a boil, stirring constantly until thickened, about 8 minutes. Immediately remove from heat.
• Combine the croissant pieces and chopped chocolate in a bowl. Divide mixture evenly among 6 (8-ounce) ramekins. Spoon the warm custard over the mixture, pressing down with a fork to be sure all the pieces of croissant are soaked.
• Place the ramekins in a roasting pan and pour in enough very hot water to come halfway up their sides. Bake at 350 degrees, until just set, 25 to 30 minutes. At this stage, the puddings can be cooled and refrigerated for several hours or overnight.
• Before serving, place in a 400-degree oven and heat for 4 to 5 minutes, or until warm throughout. Dust the top of each warm pudding with a little powdered sugar and serve with chilled sauce.

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat the oven to moderate 180oC/350oF. Grease the base and side of a 20cm deep-sided cake tin and line the bottom of the tin with baking paper.
• Place the croissant pieces in the tin, then scatter evenly the chocolate.
• Beat the eggs and sugar together until pale and creamy.
• Heat the milk and cream in a saucepan to almost boiling, then remove from the heat. Gradually pour into the egg mixture, stirring constantly. Add the orange rind and juice and stir well.
• Slowly pour the mixture over the croissants, allowing the liquid to be absorbed before adding more. Sprinkle the top with the hazelnuts and bake for 45 minutes, or until a skewer comes out clean when inserted in the centre.
• Cool for 10 minutes. Run a knife around the edge, then turn out and invert. Cut into wedges and serve warm with cream, if desired.

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat the oven to 180°C, 350°F.
• Lightly butter a 5cm deep, 18 x 23cm ovenproof dish.
• Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.
• Whisk well and add the salt.
• In a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.
• Spoon a few 15ml spoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping.
• Pour over half of the remaining mixture.
• Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
• Press down lightly with a fork to make sure they are all covered.
• Allow to cool.
• Rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.
• Bake in the top of the preheated oven for 30-35 minutes.
• Remove and stand for 5-10 minutes to rest.
• Serve with creme fraiche.

CHOCOLATE CROISSANT PUDDING

Steps:

• Preheat oven to 350°. Arrange croissant bottoms in a greased 13x9-in. baking dish. Sprinkle with chocolate chips; replace croissant tops., In a large bowl, whisk eggs, egg yolks, cream, sugar, vanilla and, if desired, coffee liqueur; pour over croissants. Let stand until croissants are softened, 15 minutes., Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted near the center comes out clean, 30-40 minutes longer. Cool in pan on a wire rack 10 minutes before cutting. Serve warm.

CHEF JOHN'S CHOCOLATE CROISSANTS

Steps:

• Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
• Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
• Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
• Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
• Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
• Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
• Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
• Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
• Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
• Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
• Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
• Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
• Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.