Chef Araiza's Chocolate Croissant Bread Pudding Recipe
Consider picking up your croissants from the new Zona Verde at Alliance Française.
Photo by Riki Altman
Hosting a lonely hearts party for Valentine's Day? Whip up a batch of Chef Andrea Sans Araiza's Chocolate Croissant Bread Pudding and watch the phenylethylamine fly. Or, if you do have a special someone you need to feed, hit Bourbon Steak for Valentine's Day and get your lovin' later.
Chocolate Croissant Bread Pudding
4 cups cream
4 ounces sugar
8 ounces bittersweet chocolate morsels
½ tsp salt
3/4 cup cream
1 cup bittersweet chocolate morsels
1/4 cup Port wine
Directions: Preheat oven to 325 degrees and butter 10-12 individual oven-safe ramekins or a baking dish. In a small pot, heat cream and sugar to a simmer. Pour over chocolate morsels and allow to sit for 2 minutes. Blend with a stick blender while adding the eggs. Whisk in the salt and strain over the croissant cubes. Fill ramekins or baking dish with the chocolate custard soaked croissants.
To make ganache: In a small pot, heat cream and then pour over chocolate. Let sit for 2-3 minutes. Stir while adding port.
Drizzle port ganache over the top of bread pudding. Place in oven for 20-30 minutes until top is crispy and no custard leaks out when gently pressed. Serve with vanilla ice cream.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More Food & Drink News
- August 2015's Miami Restaurant Openings and Closings
Sat., Oct. 24, 7:00pm
Sat., Oct. 31, 8:00pm
Sat., Nov. 7, 7:00pm
Fri., Dec. 11, 6:30pm
- Downtown's Havana Pizza Slings Ropa Vieja on Plantain Crusts
- Culinary Incubator Pops Up at Wynwood Yard