Cranberry Chocolate Croissant Bread Pudding
This recipe makes 16 servings
|Per each of 16 servings: about||-|
|total fat||23 g|
|sat. fat||13 g|
- Portion size: 12 to 16
This is always a big hit on the lodge's dessert buffet, where it is served warm with cr? anglaise. The nuggets of chocolate and cranberry sing of the holiday season. No need to reserve the pudding for after dinner because it's divine for brunch, too.
- 1 bag (375 g) 1bag (375 g)mini croissantmini croissants, (about 24)
- 6 oz 6ozbittersweet chocolate or semisweet chocolate, chopped
- 1-1/2 cups 1-1/2cupsdried cranberrydried cranberries
- 2 cups 2cupswhipping cream
- 1 cup 1cupmilk
- 5 5eggeggs
- 1 cup 1cupgranulated sugar
- 1 tbsp 1tbspvanilla
Grease 13-x 9-inch (3 L) glass baking dish; set aside.
Slice 16 of the croissants in half lengthwise; set tops aside. Cube remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries.
In bowl, whisk together cream, milk, eggs, all but 1 tbsp (15 mL) of the sugar and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Using spatula, gently press croissants into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F (180°C) oven until puffed, about 40 minutes.
Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Source : Canadian Living Magazine: December 2006