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About the Dish

  • Butter

    Butter

  • Eggs

    Eggs

  • Vanilla Extract

    Vanilla Extract

  • Granulated Sugar

    Granulated Sugar

  • Heavy Whipping Cream

    Heavy Whipping Cream

  • Bread Pudding Spice

    Bread Pudding Spice

  • Powdered Sugar

    Powdered Sugar

  • Chocolate Croissants

    Chocolate Croissants

METHOD

1
Heat oven to 350° F. Prepare your mise en place: Cut croissants into 1-inch pieces.
2
Grease a 1 1/2-quart (11-inch x 7-inch x 2-inch) baking pan with butter, and set aside.
3
In a small saucepan, whisk together half the sugar and Bread Pudding Spice. Then whisk in 1/2 cup cream, and place over medium-high heat. Stir continuously while sugar dissolves and liquid comes to a simmer. The moment cream-sugar mixture begins to simmer, remove from heat, and whisk in remaining 1/2 cup cream, and vanilla extract.
4
Break eggs into a large mixing bowl. Whisk to thoroughly combine yolks and whites. Set aside.
5
Whisk remaining sugar into eggs, then slowly whisk in hot cream mixture. Allow custard mixture to cool 5-10 minutes.
6
Add croissant pieces into cooled custard mixture. Gently stir to thoroughly coat, until each piece of croissant has been soaked through. Carefully pour into prepared baking pan, spreading evenly. Cover and bake 15 minutes.
7
Remove cover, and bake just until the top becomes brown crispy, 10-15 minutes more. Remove from oven and allow to cool at least 10 minutes. Dust the finished bread pudding with powdered sugar. The organza bag makes a great duster: Fill a double layer with powdered sugar, tie into a satchel and gently tap/bounce over the pudding to dust. Serve and enjoy!