Chocolate Bread Pudding with White Chocolate Sherbet
Chocolate Chunk Croissant Bread Pudding
Chocolate Bread Pudding with White Chocolate Sherbet
Recipe By: Lynne Categories: Pudding
1/2 recipe brioche or 1/2 large bakery challah (about 8
ounces bread) 2 cups half-and-half 2 cups heavy cream 1
pinch salt 1 vanilla bean, split lengthwise 6 ounces
semisweet chocolate, chopped 6 eggs 1 cup granulated sugar
1 cup dried cherries Confectioners' sugar
White Chocolate Sherbet: 3 ounces white chocolate
2/4 cup sugar 1 1/2 cups milk
3/4 cup water
4/2 vanilla bean, split
Preheat the oven to 350 degrees F. Cut the crusts off the
bread and cut into 1-inch cubes. You should have about 3 1/2
cups of cubes. Arrange on a baking sheet and toast in the
oven until light golden brown, about 10 minutes. Watch
carefully to make sure they do not brown too much; set aside
to cool. Leave the oven on. In a saucepan, heat the half-and-
half, cream, salt, and vanilla bean over medium heat,
stirring occasionally to make sure the mixture doesn't burn
or stick to the bottom of the pan. When the cream mixture
reaches a fast simmer (do not let it boil), turn off the
heat. Set aside to infuse 10 minutes. Add the chopped
chocolate and whisk until it melts completely.
In a large mixing bowl, whisk the eggs and sugar together.
Whisking constantly, gradually add the hot cream mixture.
Strain into a large bowl to smooth the mixture and remove
the vanilla bean. Add the bread cubes and dried cherries,
toss well, and let soak until almost all liquid is
absorbed, about 30 minutes. Fold the mixture occasionally
to ensure even soaking. Divide the soaked bread among 6
ungreased individual baking dishes or 1 large baking dish.
Arrange the puddings in a hot water bath. Bake until set
and browning on top, about 30 minutes for individual
puddings and 40 to 45 minutes for 1 large pudding. Serve
warm or chilled, dusted with confectioners' sugar and with
the White Chocolate Sherbet.
White Chocolate Sherbet: Place all the ingredients in a bowl
over hot water and whisk to melt the chocolate and until
smooth. Strain, then chill. Spin according to ice cream
maker's instructions.
Yield: 6 servings
Chocolate Chunk Croissant Bread Pudding
Recipe By : Selene Website : chocolatecuisine.comchocolatecuisine.comOpen ↗
Serves/Makes : 6 Categories : Desserts:Pudding
6 miniature croissants 4 egg yolks
5/2 cup sugar 1 cup whipping (heavy) cream 1 cup half-and-
half 2 vanilla beans, split lengthwise in half 6 oz
bittersweet or semisweet baking chocolate, chopped into
chunks 2 cups french vanilla ice cream
Heat oven to 325?. Cut croissants into 1/2" cubes (3-1/2
cups). Spread cubes in ungreased jelly roll pan, 15-1/2x10-
1/2x1". Bake 10 min; stir. Bake 8 to 10 min longer or until
golden and toasted. Mix egg yolks and sugar in medium bowl;
set aside. Heat whipping cream and half-and-half in 2 quart
saucepan over low heat, stirring occasionally. Add vanilla
beans. Beat hot cream into egg yolk mixture with wire whisk.
Strain custard through a sieve to remove vanilla beans. Cool
15 min. Divide croissant cubes and chocolate chunks among 6
ungreased 6 oz ramekins or custard cups. Pour custard over
croissant cubes. Place ramekins in rectangular pan, 13x9x2",
on oven rack. Pour very hot water into pan to within 1/2
inch of top of cups. Bake uncovered 35 to 40 min or until
knife inserted in center comes out clean. Serve warm with
ice cream. Store covered in refrigerator.
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