Ingredients with Measurements:
- 6 croissants, sliced in half
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Arrange the croissant halves in the baking dish, cut side up.
3. In a mixing bowl, whisk together the heavy cream, whole milk, sugar, eggs, vanilla extract, and salt until well combined.
4. Pour the mixture over the croissants, making sure each piece is coated.
5. Sprinkle the chocolate chips over the top of the croissants.
6. Bake for 35-40 minutes, or until the pudding is set and the croissants are golden brown.
7. Let cool for 10 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 540
Fat: 37g
Carbohydrates: 44g
Protein: 9g
Sodium: 310mg
Sugar: 26g
Substitutions for ingredients:
- Croissants can be substituted with brioche or challah bread.
- Semisweet chocolate chips can be substituted with dark chocolate chips or chopped chocolate.
Variations:
- Add sliced bananas or strawberries for a fruity twist.
- Use white chocolate chips instead of semisweet for a sweeter flavor.
- Add a tablespoon of instant coffee powder to the custard mixture for a mocha flavor.
Tips and tricks:
- Let the croissants sit out for a few hours before slicing them to allow them to dry out slightly.
- Use day-old croissants for a firmer texture.
- If the croissants are browning too quickly, cover the baking dish with foil.
Storage instructions:
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual portions in the microwave for 30 seconds to 1 minute, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the bread pudding in individual ramekins for a more elegant presentation.
Garnishes:
Dust the top of the bread pudding with powdered sugar or cocoa powder before serving.
Pairings:
Serve with a scoop of vanilla ice cream or whipped cream.
Suggested side dishes:
Fresh fruit or a side salad would pair well with this rich dessert.
Troubleshooting advice:
If the pudding is too runny, bake for an additional 5-10 minutes. If it is too dry, add a little more milk to the custard mixture.
Food safety advice:
Make sure to refrigerate any leftovers promptly to prevent spoilage.
Food history:
Bread pudding has been a popular dessert for centuries, with variations found in many cultures around the world.
Flavor profiles:
This chocolate croissant bread pudding is rich and decadent, with a buttery croissant base and a chocolatey custard.
Serving suggestions:
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
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