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CHOCOLATE CROISSANT BREAD PUDDING
Made with Extra Bitter 61%
Original Recipe by Chef Karen Krasne1 step
Chocolate Bread Pudding recipe by Valrhona Meet the Chef Karen Krasne
Recipe Step by Step
VANILLA CREME BRULEE
4 cups cream
3/4 cups cream
1 cup sugar
12 g egg yolks
1 ea whole vanilla bean
2 cups EXTRA BITTER 61% (coarsely chopped)
10 ea medium-large croissants (cut into 2" pieces)
In another bowl, whisk egg yolks with granulated sugar until smooth.
Stir the hot cream mixture into the egg mixture.
Whisk together, strain, and let cool.
Assembly and finishing
Place 1 ½ cups crème brulee mixture in the bottom of the baking dish.
Layer croissant pieces on top of the crème brulee mixture
Sprinkle chopped chocolate on top of the croissant pieces.
Pour 1 cup crème brulee mixture on top.
Place the remaining croissant pieces, and cover with the last of the crème brulee mixture.
Place bread pudding on a baking tray in the oven.
Bake 30 minutes at 121ºC (275º F) and then another 20 minutes at 121ºC (250ºF).