Saturday, November 25, 2006

Cranberry Chocolate Croissant Bread Pudding

I really like bread pudding but I don't make it a whole lot due to a lack of stale bread in the kitchen. Usually, when I think to make it, the bread is all fresh and the stores are all closed. Flipping through the December issue of Canadian Living, I came across a recipe for Cranberry Chocolate Croissant Bread Pudding. Wow! It used mini croissants, cranberries and chocolate and I knew I had to make it.

The dessert is assembled by laying split croissants in a baking dish and sprinkling with chopped semisweet chocolate and dried cranberries. Poured over top is a mixture of sugar, whipping cream, milk and eggs. Decadent, I know, but if you have company or neighbours who appreciate baked goods it will all get eaten without you feeling guilty.

From the picture it is hard to tell what the texture is like. The croissants are puffed up and when cut it, you could see they were moist and melt-in-the-mouth and they did not taste eggy. (Just make sure the centre is not liquidy.) The melted chocolate chunks taste great with the tart chewy cranberries. The toppings looks like a lot but it was just the perfect amount. It was a surprise hit in my house and would make a great brunch dish.

Oh, and by the way, if you're ever at Epicurious check out the Epi Log. I may have been mentioned there somewhere! Thanks for reading. :)

Recipe: Cranberry Chocolate Croissant Bread Pudding


Anonymous said...

Are you a dude? Omg, I thought you were a woman. LOL

Canadian Baker said...

Randi - Heh, no. I don't know why they think I'm a guy. :)

Anonymous said...

This surely does sound decadent. YUM!

Brilynn said...

I'm all for everything decadent, throw some chocolate in there too!

Anonymous said...

This sounds wonderful!!! I'll be sure to try them soon.

Anonymous said...

I added cocoa to the cream/milk mix and it was great!