Lindas English Chocolate Croissant Bread Pudding 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.

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.

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 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.

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.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven.
• Set the temperature of the oven at 320ºF
• Tear up the croissants.
• Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
• Make the custard.
• Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
• Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
• Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
• Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
• Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
• Place the tin in the center of the oven and bake for 30 to 35 minutes.
• To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.

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.

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.

DARK CHOCOLATE CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 350°. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened., Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.