Mystic Lake Executive Pastry Chef Marshall Rosenthall joined in the kitchen with his Chocolate Croissant Bread Pudding.
Chocolate Croissant Bread Pudding
6 whole eggs
3 egg yolks
1 ¼ cups granulated sugar
4 cups heavy whipping cream
7 Tbsp high quality dark Dutch cocoa
1 ½ Tbsp vanilla extract
10 small day-old croissants
Cut up the croissants into medium-sized cubes and set aside.
Place the eggs, egg yolks, granulated sugar, cocoa, and heavy whipping cream into a small stainless steel mixing bowl and whisk together until completely blended. Whisk in vanilla extract. Pour the mixture over the cut croissants and press down to make the mixture soak in.
Let the mixture stand in the refrigerator for six hours. Stir once per hour, making sure the pudding blends in well with the croissant pieces.
Spray a 13" x 9" rectangle pan with non-stick spray (such as PAM®) and place the mixture in the pan. Place this pan on top of a baking sheet and add ¼" of water to the baking sheet.* Place in 350˚F oven for 50 minutes until done. Do not cover.
In the last five minutes of baking, spread semi-sweet chocolate chips on the top until slightly melted. Remove from the oven, and let the pudding set 20 minutes before serving. This item is delicious served with caramel sauce!
*A water bath for baking will help keep the pudding from baking too quickly and burning on the bottom. Please use caution with this method when removing pans from the oven.
Yields 12 – 16 servings.