Croissant Bread Pudding Recipe

From Dorothy McNett's Recipe Book.

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Croissant Bread Pudding

submitted by Millard Strohn via friends in Fresno. Millard, realtor with Coldwell Banker Pivetti in Hollister is a local gourmand.

6 oz. croissants (about 4 or so)
1 vanilla bean
2 cups cream
4 egg yolks
1/2 cup sugar
5 oz. semi-sweet or bitter sweet chocolate

Cut the croissants into small chunks and brown the pieces on a baking sheet at 350 degrees. Remove from oven, reduce heat to 325 degrees. In meantime, cut the vanilla bean in half lengthwise and with the tip of a sharp knife, scrape out the seeds and put into the cream in a small saucepan. Throw in the vanilla pod halves, and simmer the mixutre over medium heat for several minutes to develop the vanilla flavor. Remove the vanilla pod pieces. Whisk the egg yolks with the sugar until thick and sugar has dissolved. Slowly add the warm cream mixture, whisking well. In the bottom of 6 ramekins, place the pieces of toasted croissants and the chopped chocolate. Pour over the warm mixture and bake in a water bath for about 40 minutes. Serve from the ramekins while warm.

Recipe created 1997-06-13.

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