Warm Milk-Chocolate Croissant-Bread Pudding

Roger Freedman, the chef at Rendezvous Bistro in Jackson Hole, Wyoming, created this indulgent recipe almost by accident: "I was making bread pudding at the Bistro and ran out of bread. I happened to have day-old croissants on the shelf, so I thought I'd give them a try. It turned out the croissants added a richness that bread wouldn't have." Freedman folds the pastries into a chocolate custard mixed with bits of chopped milk chocolate, then bakes everything in one big dish.

Yield: 12
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 3 cups whole milk
  • 1/2 vanilla bean, split and seeds scraped
  • 1/4 teaspoon salt
  • 3/4 pound milk chocolate, cut into 1/2-inch pieces
  • 6 large eggs
  • 6 large croissants, about 1 pound cut into 1-inch pieces
  • Vanilla or coffee ice cream, for serving optional

Preparation

  1. Preheat the oven to 350°. In a medium saucepan, combine the whole milk with the vanilla bean and seeds and the salt and bring to a simmer. Cover and let the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs.
  2. In a 9-by-13-inch baking dish, toss the croissant pieces with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Warm Milk-Chocolate Croissant-Bread Pudding Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy