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Chef Araiza's Chocolate Croissant Bread Pudding Recipe

Consider picking up your croissants from the new  Zona Verde at Alliance Française.
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
Serves 10-12

4 cups cream
4 ounces sugar
8 ounces bittersweet chocolate morsels
7 eggs
½ tsp salt

8 croissants, cut into cubes and toasted until golden brown

Port Ganache

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.

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Bourbon Steak, a Michael Mina Restaurant

19999 W. Country Club Drive
Aventura, FL 33180

786-279-6600

www.michaelmina.net


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