Chocolate Chunk Croissant Bread Pudding
Description
Indulge in the ultimate dessert experience with this Chocolate Chunk Croissant Bread Pudding, an irresistible treat originally crafted at Strings Restaurant in Denver, Colorado. Perfect for impressing guests or simply savoring a special evening, these individual servings of warm, gooey bread pudding are sure to delight. With chunks of bittersweet chocolate nestled among buttery croissant pieces, all enveloped in a rich, creamy custard, this dessert pairs beautifully with a scoop of French vanilla ice cream. Prepare to elevate your dessert game and indulge in a decadent treat that’s as sophisticated as it is comforting.
Ingredients
- 6 croissants
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup half-and-half
- 1 cup whipping cream
- 1 vanilla bean
- 1 cup bittersweet chocolate chunks
- French vanilla ice cream (for serving)
Instructions
-
Preheat the Oven
Begin by preheating your oven to 325°F (163°C). -
-
Prepare Croissants
Take the croissants and cut them into 1/2-inch cubes, yielding approximately 3 1/2 cups. Spread these cubes evenly in an ungreased jelly roll pan measuring 15 1/2 x 10 inches. -
Toast the Croissants
Bake the croissant cubes in the preheated oven for 10 minutes. After this initial baking, stir the cubes and continue baking for an additional 8-10 minutes or until the croissants are golden and toasted. Remove from the oven and let cool slightly. -
Prepare the Custard Mixture
In a medium bowl, whisk together the egg yolks and granulated sugar until well combined. Set this mixture aside for now. -
Heat the Cream
In a 2-quart saucepan, combine the half-and-half and whipping cream. Heat over low heat, stirring occasionally, until the mixture is warm but not boiling. -
Add Vanilla Beans
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the empty pod to the warm cream mixture. Continue to heat gently, allowing the vanilla flavor to infuse. -
Combine Custard Ingredients
Gradually beat the hot cream mixture into the egg yolk mixture using a wire whisk. This process ensures that the eggs temper properly and prevents curdling. -
Strain the Custard
Strain the custard mixture through a sieve to remove the vanilla bean pod and any larger particles. Allow the custard to cool for about 15 minutes. -
Assemble the Bread Pudding
Divide the toasted croissant cubes and chocolate chunks evenly among six ungreased 6-ounce ramekins or custard cups. -
Add Custard
Pour the custard mixture over the croissant cubes and chocolate chunks, ensuring each ramekin is well-covered. -
Prepare for Baking
Place the ramekins in a 13 x 9-inch baking pan. Pour very hot water into the baking pan until it reaches about 1/2 inch up the sides of the ramekins. This water bath will help the pudding cook evenly and prevent it from drying out. -
Bake the Bread Pudding
Bake the ramekins, uncovered, in the preheated oven for 35-40 minutes. The bread pudding is done when a knife inserted into the center of the pudding comes out clean. -
Serve
Remove the ramekins from the water bath and let them cool slightly. Serve the bread pudding warm, with a generous scoop of French vanilla ice cream on the side for an extra touch of indulgence.
Tips
- Ensure the croissant cubes are well-toasted to add a delightful crunch and texture to the final dessert.
- For an extra touch of elegance, garnish with a sprinkle of powdered sugar or a drizzle of chocolate sauce before serving.
This recipe yields six delightful servings, each brimming with rich chocolate and buttery croissant goodness, sure to be a crowd-pleaser at any gathering or a special treat for yourself! Enjoy every delectable bite of this luxurious dessert. 🍫🥐🍦
