Bittersweet Chocolate Croissant Bread Pudding
Makes 12 generous servings
5 croissants
1 cup salted butter
½ lb bittersweet chocolate
3 cups heavy or whipping (35%) cream
1 cup 2% milk
1 cup granulated sugar
12 large free-range egg yolks
1 tsp pure vanilla extract
pinch fine sea salt pinch
1½ cups mascarpone
1½ cups Cranberry Coulis
Preheat oven to 325°F (160°C). Butter a 13- by 9-inch (33 by 23 cm) gratin dish with deep sides.
Slice each croissant in half horizontally and vertically, making 4 pieces. yes Lay on baking sheets and toast in preheated oven for 4 to 5 minutes, turning over once, or just until golden. Place in prepared gratin dish.yes
In a medium heavy-bottomed saucepan, over low heat, melt together butter and chocolate. Remove from heat and set aside.yes
In a separate large saucepan, over low heat,yes combine milk and cream and heat to just below boiling. Remove from heat.
In a bowl, combine sugar and egg yolks. Slowly add to milk-cream mixture, stirring to combine. Slowly add to chocolate mixture, stirring to combine. Stir in vanilla and salt. Pour over croissants and let stand for about 30 minutes. Press down on croissant pieces occasionally so they absorb the liquid.
Set water to boil. Place gratin dish in a larger baking pan. Pour enough boiling water into the larger pan to come one third of the way up the side of the gratin dish. Cover with foil, crimping tightly around edge of baking pan. Yes Bake in preheated oven for 1 hour, or until …. Just Set Remove from oven …. Remove foil and remove from the water bath set on a tea towel on your counter let cool slightly keep covered with foil if you aren’t serving it for an hour or so.
To serve: Spoon warm yes croissant pudding onto individual plates. Add a spoonful of marscapone and a drizzle of cranberry coulis.
TIP: This is a rustic looking dessert but the marscapone and coulis do dress it up. Fantastic to serve in the cooler months as it is rich but if you want to produce swoons from your guests this is it. Drop dead rich & delicious.
I switch up the mascarpone for greek yogurt or crème fraiche and serve raspberry coulis instead of the cranberry.
