The chocolate croissant pudding was accidentally invented by Chef Roger Freedman, when instead of using fresh bread for his bread pudding; he tried out some previous night’s leftover chocolate croissants, and up came this indulgent, chocolaty, buttery and flaky delight.
The stale chocolate croissants used in this dish gives it a more flaky texture, while the chocolate just oozes out and spreads through the entire dish and binds the croissants together giving it a smooth and buttery taste and texture. The dish is prepared in a variety of techniques, which include the inventor’s technique of folding the pastries in chocolate custard and adding in some chopped milk chocolate and baking everything in a big dish.
- 1 1/2 Tsp. of salted butter
- 1 1/4 Cups of sugar plus two tablespoons
- Eggs – 4
- 1 Tsp.each of cinnamon and vanilla extract
- 1 Cup whole milk
- 5 Tsp.of unsalted butter melted
- 5 Cups of stale (3-4 days old) croissants (cut into small squares)
- 5 Cups moist chocolate cake (cut into small squares)
- 2 bananas sliced
- 1 Cup semi sweet chocolate chips
- 3/4 Cup chopped pecans
- 3 Cups half and half
- 1/2 Cup shredded sweetened coconut
- Coconut pineapple ice cream or any ice cream you like and candy sugar sprinkles for garnishing
- The oven has to be preheated at 300 degrees F. Take a 9×13 inch baking dish and grease it entirely by the salted butter. Take the square shaped chocolate cake and croissants and arrange 2 1/2 cups of each of them neatly in the dish to get your first layer of the pudding.
- Take the sliced bananas, pecans, chocolate chips and shredded coconuts and lay them on top of the first layer.
- Take the remaining croissant and cake cubes and place them over this layer, topped by the bananas, chocolate chips, pecans and coconut, thus forming alternate layers.
- Beat 1 1/4 cups of sugar with the eggs for 6 min in an electric mixer. Add to it the half and half, vanilla and almond extracts, the unsalted butter and further beat for a minute.
- Pour this mixture over the croissant layers and ladle carefully. Push down on the croissant and cake cubes to soak them completely with the egg/half and half mixture. Sprinkle with 2 teaspoons of sugar on top of this whole mixture.
- Place a water bath (about 15×10 inch) and fill it up to one inch in height with water. Keep the 9×13 inch baking dish into the water bath and place it in the oven for one hour. Take out the pudding when it’s ready and allow it to cool for 15 minutes.
Zesty Tip: The croissants used are stale since they are more absorbing than fresh bread. While using the water bath, be sure that it goes halfway up the baking dish. While serving, cut the pudding in square pieces and serve. If the pudding can be stored overnight in a refrigerator just before serving bake for 10 minutes and serve warm.
The Chocolate Croissant Pudding is an absolute delicacy with a unique flavor of stale croissants and chocolate cakes, topped by coconut and chocolate chips. This dish is suitable to be served on special occasions like big family get together and supper.
The unique blend of different kind of textures and flavors make this dish a very special dish to woo your guests.
About the author: Ellen Spencer is a blogger and writer. She is a health freak and very environmentally aware. These days she is busy in writing an article on Vegan diet. Beside this she loves reading. These days she is reading a lot about Teen depression as her brother is suffering from this.
Ellen, thank you for a very informative and delicious post. This is one I will definitely try in the Zesty house. I hope everyone has a good Friday and a nice weekend. I will be back on Monday with an announcement. Stay tuned.