Chef Araiza's Chocolate Croissant Bread Pudding Recipe

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...

By Riki Altman

February 7, 2011

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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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