Chef Araiza's Chocolate Croissant Bread Pudding Recipe
|Photo by Riki Altman|
|Consider picking up your croissants from the new Zona Verde at Alliance Française.|
Chocolate Croissant Bread Pudding
4 cups cream
4 ounces sugar
8 ounces bittersweet chocolate morsels
½ tsp salt
3/4 cup cream
1 cup bittersweet chocolate morsels
1/4 cup Port wine
Directions: Preheat oven to 325 degrees and butter 10-12 individual oven-safe ramekins or a baking dish. In a small pot, heat cream and sugar to a simmer. Pour over chocolate morsels and allow to sit for 2 minutes. Blend with a stick blender while adding the eggs. Whisk in the salt and strain over the croissant cubes. Fill ramekins or baking dish with the chocolate custard soaked croissants.
To make ganache: In a small pot, heat cream and then pour over chocolate. Let sit for 2-3 minutes. Stir while adding port.
Drizzle port ganache over the top of bread pudding. Place in oven for 20-30 minutes until top is crispy and no custard leaks out when gently pressed. Serve with vanilla ice cream.
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