Croissant Pudding With Chocolate Kahlua Sauce Food

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:

• 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.

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.

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 KAHLUA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees; grease an 8 1/2-by-4 1/2-inch (6 cup) loaf pan.
• Melt 1 cup chocolate chips (in microwave) and set aside to cool slightly.
• Whisk eggs, brown sugar, cinnamon, nutmeg, vanilla, melted chocolate and Kahlua in a large bowl.
• Stir in milk: add bread cubes and let rest for 30 minutes; stirring occasionally to make sure the bread is evenly soaked.
• Ladle half of the mixture into loaf pan, Spread remaining chocolate chips on top.
• Add the remaining mixture; Bake for about 55 minutes or until the center is set, cool, ENJOY.

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.

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.