Newsflash! Croissants are good for more than breakfast and what better way to use up some decidedly stale croissants than to make a luscious, creamy, buttery bread pudding.
Our sweet treat for the week, this was not just any old run of the mill bread pudding, if there is such a thing. Other than being loaded with buttery croissants, eggs, sugar, cream and some of my homemade vanilla, it had other redeeming qualities - like say bittersweet chocolate, dried sour cherries and a dusting of chopped pecans....that's "pecawns" people. Pee cans are under the bed. I just had to throw that one in cause it's one of the many funnies my cousin Vic used to say to make me laugh and I've never forgotten it.
By the way, if you can't find dried cherries, use dried cranberries (craisins) instead, just skip the boiling water bit. As for the bittersweet chocolate - do not use unsweetened; however, you could substitute semi sweet and by stale croissants, I mean at least day old or even two. You don't want them to be hard as rocks, just not super fresh.
Anyway, Betty P - if you think Brian liked the Pumpkin version with Caramel Sauce and absolutely "lurved" the Lemon Bread Pudding, I dare say he's gonna do cartwheels and back flips for this one. Let me know, OK?
Croissant Bread Pudding with Bittersweet Chocolate & Sour Cherries (from JBug’s Kitchen)
3 large stale croissants broken into bite sized pieces (about 6 cups)
1 cup granulated sugar
1 cup heavy cream
1 cup half and half
2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup dried sour cherries
1/4 cup chopped pecans
2 ounces bittersweet chocolate, broken into small pieces
Spray six 6 ounce ramekins or one 9” casserole with cooking spray. Set aside. Cover sour cherries with boiling water and let sit for 20 minutes. Drain and set aside.
Beat together eggs, granulated sugar, cream, half and half, vanilla and salt until well blended. Stir in croissant pieces. Cover bowl and refrigerate for minimum 1 hour.
Preheat oven to 350. Fill casserole or individual ramekins half full with mixture. Sprinkle cherries on top, dividing evenly among ramekins. Scatter with chocolate pieces, saving some for the top. Cover with remaining croissant/custard mixture. Tuck in remaining pieces of chocolate. Sprinkle with chopped pecans. Bake for 40 minutes or until knife inserted into middle comes out slightly wet. Puddings should be puffed and golden but have some “jiggle” left. Serve warm with or without whipped cream. Download Croissant Bread Pudding with Bittersweet Chocolate