Croissant And Chocolate Bread Pudding Food

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Put chocolate croissant chunks in an 8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg, and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
• Bake for 40 minutes.

CROISSANT AND CHOCOLATE BREAD PUDDING

Steps:

• 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.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

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.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated.
• Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before 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.

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°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

CHOCOLATE CHUNK CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 325F.
• Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
• Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
• Mix egg yolks and sugar in medium bowl.
• Set aside.
• Heat whipping cream& half-and-half in a 2 qt.
• saucepan over low heat, stirring occasionally.
• Add vanilla beans.
• Beat hot cream into egg yolk mixture with wire whisk.
• Strain custard through a sieve to remove vanilla beans.
• Cool 15 minutes.
• Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
• ramekins or custard cups.
• Pour custard over croissant cubes.
• Place ramekins in 13x9" baking pan, on oven rack.
• Pour very hot water into pan to within 1/2" of tops of cups.
• Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
• Serve warm with ice cream.

CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Position oven rack in the center of oven; preheat oven to 350°; lightly spray a 13x9 inch baking dish with cooking spray.
• Slice the croissants in half lengthwise; place them on a baking sheet and toast them until golden, about 8 minutes.
• Remove from the oven and place them in the baking dish, breaking some up to fill in holes.
• In the double boiler insert, over simmering water, melt the chocolate and butter.
• In a big bowl, whisk the eggs, cream, sugar, and liqueur together until smooth.
• Slowly whisk ¼ cup of the chocolate mixture into the egg mixture to temper it.
• Slowly stir the tempered egg mixture into the chocolate mixture and continue stirring until smooth.
• Pour the chocolate-egg mixture slowly over the croissants; using the back of a spoon, submerge the croissants in the liquid for maximum absorption.
• Place baking dish in a larger shallow pan such as a roasting pan, and place it on the oven rack.
• Pour enough hot water into the larger pan to reach halfway up the sides of the baking dish.
• Bake the pudding for 45 minutes to 1 hour, or just until the center is set when gently shaken.
• Remove baking dish from the water bath and serve the pudding immediately, or let cool on a baking rack until room temperature; serve with whipped cream.

CROISSANT BREAD PUDDING WITH CHOCOLATE SAUCE

Steps:

• Spread the croissants in a large baking pan. Dry, uncovered, at room temperature for 12 hours or heat in the oven at 250 degrees for 1 hour.
• Butter a shallow V/2-quart baking dish. Arrange half the croissants in a single layer in the baking dish. Sprinkle half the chocolate evenly over the croissants. Top with the remaining croissants.
• Whisk the eggs, sugar, milk, 1/2 cup of the cream, vanilla and 1/4 teaspoon salt in a bowl; pour over the croissants. Cut the butter into pieces; dot over the croissant mixture. Chill, covered, for 1 to 24 hours.
• Preheat the oven to 350 degrees. Bake the pudding on the middle rack for 40 minutes or until slightly puffed and golden. Melt the remaining chocolate in the top of a double boiler over barely simmering water. Whisk in the remaining 1/4 cup cream and a pinch of salt. Cook until well mixed, whisking constantly. Keep warm, covered.
• Serve the pudding warm or at room temperature with the sauce.
• Yield.- 8 servings.

CHOCOLATE CHIP CROISSANT BREAD PUDDING

Steps:

• Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
• Combine all remaining ingredients and pour over croissants and chocolate chips.
• Bake at 350 for 45 minutes.