CROISSANT & CHOCOLATE CHIPS BREAD PUDDING
As you may know, I eat a lot of croissants each week, and sometimes they do go stale before I can eat them all. One thing I hate, is to waste food. So here is my solution to the problem, creating a new dessert that's equally or even more delicious. This bread pudding is super easy and require only so few ingredients. Ok enough talking, this is not one this blog... Let's get cooking!
Equipment
- 1 8 x 8 baking dish (20cm x 20cm)
- 1 Medium size stainless steel bowl
- 1 Whisk
Ingredients
ROYALE
- 4 pcs Large eggs (free range)
- 350 ml Milk (1 1/2 cup)
- 50 gr Sugar (4 tbsp)
- 150 ml Heavy cream (35%, 1/2 cup 2 tbsp)
- 10 gr Vanilla paste (1 tbsp)
CROISSANT PUDDING
- 8-10 pcs Stale croissants (or the equivalent in stale brioche or bread)
- 150 gr 70% dark chocolate (chopped up, 5.3 oz)
- 1 tub High end vanilla ice cream (or make your own)
Instructions
ROYALE
- In a medium size mixing bowl, whisk the egg and sugar together until fully combined.
- Add the cream, milk and vanilla and whisk again. Set aside.
CROISSANT PUDDING
- Pre-heat your oven to 180C (350F).
- Place the stale croissants in your 8x8 baking dish and pour over the royale mixture.
- Add the chocolate chunks or chips in between croissants so you create an even ratio. (No one wants to get a portion with a chintzy amount of chocolate)
- Bake in the oven at 180C or (350F) for 25 min or golden brown and all the dairy have been soaked up and cooked out.
- Let it cool down for 10 min and serve a slice with a scoop of your favourite vanilla ice cream.
- Bon appétit!
