Cranberry Chocolate Croissant Bread Pudding
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.
Servings: 12 to 16
Ingredients:
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 362 |
| pro | 6 g |
| total fat | 23 g |
| sat. fat | 13 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 113 mg |
| sodium | 212 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 10% |
| vit A | 17% |
| folate | 11% |
-
1 bag (375 g) mini croissants (about 24)
6 oz (175 g) bittersweet or semisweet chocolate, chopped
1-1/2 cups (375 mL) dried cranberries
2 cups (500 mL) whipping cream
1 cup (250 mL) milk
5 eggs
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
Preparation:
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.
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
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For more ideas on cooking with Real Cream, click here |
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