Monday, August 22, 2011

Recipe--Chocolate Croissant Bread Pudding

My mom asked me to make a chocolate bread pudding because she missed having it at Christmas parties past, courtesy of Montes.  She either wasn't making them anymore, or the price wasn't right.  Either way, I saw Michael Chiarello make this and thought, that will feed some Fords.  I made two the first year.  It was a sugar-coated Christmas, for sure.

Chocolate Croissant Bread Pudding

1 stick butter (unsalted, or salted, your preference)
1 cup sugar
1 1/2 teaspoons cinnamon
5 large eggs, slightly beaten
2 1/2 cups heavy cream
12 large croissants (ok, so note here:  it's all coming back to me that I made two because I think I had tons of croissants, adhering to the recipe.  But I haven't made this recipe since snow was on the ground, so buy 12.  If you don't use them all, split them open, butter them, grill them in a griddle/pan/cast-iron, and eat them with homemade jam.  Rinse, and repeat.)
1/2 cup raisins (I never added these; only add them if you want to make your family cry at Christmas.)
3/4 cup bittersweet chocolate, roughly chopped small (I used the chip form, as you can see from the picture.)

Preheat the oven to 350.  In a food processor (and this part is so important; I didn't use a food processor the first year and it was horribly messy.  I used it last year, and it was less messy (would have been less messy if I had been smart and not removed the blade while the custard was still in the cup...but, like test-driving a vehicle, I had no idea how the processor worked.), 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 (I chopped them; it seemed more...hygienic?) into 1-inch pieces and layer in the pan (I used a disposable tin you can tell, I picked the size that can also roast a 40-lb turkey.) Scatter the raisins (I'll turn my head as you do this) 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.(It's true, you will.)

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.  But really, serve it warm. 

Michael recommends serving with Bourbon Ice Cream Sauce.  This is 1 Haagen Daaz size container of ice cream and 2 ounces bourbon.  Let the ice cream come to melty deliciousness in the fridge, then whisk in the booze (or not.  I never let my ice cream drink and drive) and put into a gravy boat-style container and try to prevent your dad from drinking straight from it (or just help me with my dad.)   

No comments:

Post a Comment