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CathyZ from Kauai

REC Pain Au Chocolat Bread Pudding with Cranberries and Chocolate Sauce

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3895 posts
Joined: Dec 10, 2005


Posted to Thread #247 at 4:26 pm on Dec 28, 2005

This is from Gourmet, Dec 1997 issue


6 cups lightly packed bite-size pieces croissant (from about 8- 5-1/2" croissants)
6 oz fine-quality bittersweet chocolate
1-1/2 cups fresh or unthawed frozen cranberries
3 large eggs
1/4 cup sugar
1-1/3 cups milk
3/4 cup heavy cream
1 tsp vanilla
1/4 tsp salt
2 tbsp unsalted butter

In a large baking pan dry bread, uncovered, at room temperature 12 hours.

butter a 1-1/2 qt shallow baking dish.

Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of the cranberries. Top mixture with the remaining bread.

In a bowl, whisk together eggs, sugar, milk, 1/2 cup of the cream, vanilla and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill, covered, at least 1 hour and up to 1 day.

Preheat oven to 350 degrees.

Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.

In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.

Serve pudding warm or at room temp with sauce. Serves 6-8.

My notes: I used a 3 qt round ceramic deep baking dish and it was just right. I used more chocolate- about 9 oz because I wanted more sauce- and I used more cream because of it- About 1/2 cup in the sauce instead of 1/4 cup.

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