Croissant Pudding With Chocolate Kahlua Sauce Food

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.

KAHLUA CREAM SAUCE

Steps:

• In a cup or small bowl combine water and cornstarch stirring until dissolved.
• Set cornstarch mixture aside.
• In heavy saucepan stir together heavy cream, sugar and Kahlua.
• Cook over medium heat stirring constantly until mixture comes to a boil.
• Lower heat and simmer for 1 minute.
• Add cornstarch mixture and simmer over low heat for 4 minutes, stirring constantly until thickened.
• Remove from heat and whisk for 1 minute.

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.

KAHLUA CHOCOLATE BREAD PUDDING

Steps:

• In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
• Butter an 8 x 13inch glass loaf pan and dredge it with sugar.
• In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
• Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce.
• In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
• Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.

MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Steps:

• Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
• Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
• Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
• To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.

OLD FASHIONED CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE

Steps:

• Preheat oven to 375°F
• Begin by buttering 12 small ramekins and dusting with granulated sugar.
• Bread Pudding:
• Heat the milk and cream in a saucepan over medium heat until steamy (DO NOT BOIL).
• Turn off the heat and add the chocolate, salt, vanilla, nutmeg, cinnamon, walnuts and Kahlùa. Stir to mix.
• Whisk the egg yolks in a bowl with the 1/2 cup sugar. Pour into the chocolate mixture. Gently fold in the bread cubes.
• Transfer the pudding mixture to the ramekins (DO NOT OVER FILL - Fill just to the top) and place on a baking sheet.
• Bake until nicely browned and set, about 30 minutes.
• Kahlùa Caramel Sauce:
• Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring the mixture to a boil; cook until the caramel browns. When the caramel is medium brown, remove from heat and add cream. Let simmer. Add Kahlua.
• To serve: Ladle some sauce onto each plate, unmold the ramekin, place the pudding on top of the sauce. Serve warm, topped with a scoop of vanilla ice cream.
• Cook's Tip: Other serving versions include serving the pudding warm and topped with a dab of whipped cream OR cold, topped with fresh strawberries, whipped cream, and chocolate chips.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• Bread Pudding:.
• Preheat oven to 350 degrees F.
• 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 35 minutes.
• 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.
• Bourbon Ice Cream Sauce:.
• Place ice cream in refrigerator the day before the party.
• When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.