Thursday, March 25, 2010

Chocolate Croissant Bread Pudding ~ by Sarah

WARNING: This recipe (one Molly found and is famous for) will likely cause you to gain a pound just from reading it.  But it's a lovely, lovely pound and well worth it!  I've never actually made it (but I've eaten plenty of it!), so these pictures were taken by my friend, Angela, who got the recipe from me the other day.  So delicious!

Molly made it for Kelsey when she was home a few weeks ago, and, according to Grace, Kelsey ate the entire pan almost entirely by herself.  Kelsey does not deny this accusation.

1 stick unsalted butter
1 c. sugar
1 1/2 t. ground cinnamon
1 t. vanilla extract
5 large eggs, lightly beaten
2 1/2 c. heavy cream
12 croissants
1/2 c. raisins (We always leave these out.)
3/4 c. bittersweet chocolate, roughly chopped small

Preheat oven to 350 degrees.  In a food processor, combine butter and sugar and process until well blended.  Add cinnamon and vanilla and pulse to combine.  While the processor is running, crack 5 eggs into the mixture.  Turn off the processor and scrape down the sides.  Add heavy cream and pulse to combine.  Lightly butter a 9x13-inch pan.  Break croissants into 1-inch pieces and layer in the pan.  (If the croissants you buy are large, they may not all fit.)
Scatter the raisins (if you are including them) and shaved bittersweet chocolate over the top, and gently mix to incorporate.  Pour the egg mixture over the croissants; soak for 8 to 10 minutes.  You will need to push croissant pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 minutes.  Remove foil and bake for additional 10 minutes to brown the top.  The croissant bread pudding is done when the custard is set, but still soft.  Allow to cool.

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