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Receta Chocolate Chunk Croissant Bread Pudding
by Global Cookbook

Chocolate Chunk Croissant Bread Pudding
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Ingredientes

  • 6 x miniature croissants cubed
  • 4 x egg yolks
  • 1/2 c. sugar
  • 1 c. whipping cream
  • 1 c. half and half
  • 2 x vanilla beans
  • 6 ounce semisweet chocolate bars minced into chunks
  • 2 c. french vanilla ice cream

Direcciones

  1. Heat oven to 325 degrees. Cut croissants into 1/2 inch cubes (3 1/2 c.). Spread cubes in ungreased jelly roll pan. Bake for 10 min; stir. Bake 8 - 10 min longer or possibly till golden brown and toasted.
  2. Mix egg yolks and sugar in medium bowl; set aside.
  3. Heat whipping cream and half and half in 2 qt saucepan over low heat; stirring occasionally. Add in vanilla beans. Beat warm cream into egg yolk mix with wire whisk. Strain custard through a sieve to remove vanilla beans. cold 15 min.
  4. Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz ramekins or possibly custard c.. Pour custard over croissant cubes. Place ramekins in rectangular pan, place pan on oven rack. Pour very warm water into pan to within 1/2 inch of tops of c..
  5. Bake uncovered 35 - 40 min or possibly till knife inserted in center comes out clean. Serve hot with ice cream. Store covered in refrigerator. Try different flavors of ice cream.