This is a delicious and easy way to use up any day-old crusty bread or butter croissants with some simple pantry items combined with fresh Ontario farmed whole cream and milk chocolate! Change it up to suit your favourite chocolate combo by using milk, dark, white chocolate or a mix of all three and you can always add some extra fun to the dish by including dried fruit and or nuts, some plump sundried cranberries or raisins, chopped cashews or pecans. Just add a handful to the bowl when you mix the croissant and chocolate with the cream mixture before baking. This is a great recipe to get the whole family involved, support some local farmers and above all, have fun in the kitchen!
4 cups medium chopped or torn butter croissants
1 ½ cups roughly chopped milk chocolate
4 large eggs
3 ½ cups (whipping) 35% cream (divided)
3 tablespoons sugar (divided)
1 Vanilla bean split (seeds only) or a few drops of vanilla extract
1 teaspoon ground cinnamon
Pinch kosher salt
1 tablespoon unsalted butter for coating the pan
- Place the croissants and chocolate into a medium bowl.
- In a second medium bowl, add the eggs, 2 ½ cups of the cream, 2 tablespoons of the sugar, cinnamon and salt. Whisk well to mix.
- Pour 1/3 of the cream mixture into the bowl with the croissant and chocolate. Gently stir the mixture to moisten the croissant and combine well with the chocolate. This is a good time to taste the mixture and adjust to your liking with more sugar and spice if you desire.
- Butter the baking pan, (I used a 5 inch cake pan) dust with a pinch of sugar and spoon the prepared croissant mixture into the baking pan, spreading it evenly.
- Pour the remaining cream mixture into the baking pan, sprinkle with more chocolate and sugar.
- Place the prepared baking pan into a larger pan and pour in enough hot water until it reaches half way up the pan holding the pudding creating a water bath.
- Carefully transfer to a preheated oven and bake at 350ºF for 25 minutes or until the custard is just set (soft and jiggly) and the top of the pudding is golden brown. Cooking time will depend on the size of your baking pan and how deep your pudding is.
- Once the custard is set, remove from the water bath and allow to sit and cool slightly at room temperature for 5 minutes before digging in.
- While the pudding cools, whip some cream! In a medium bowl, whisk the remaining cream, sugar and some vanilla.
Ice cream or vanilla whipped cream make a great accompaniment to this decadent creamy treat.