Want to diversify English cuisine, a great idea would be making croissant and dark chocolate bread pudding, which easily replaced regular bread. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 croissants
- 110 g butter
- 1 tbsp. Sahara
- 1.5 tsp ground cinnamon
- 1 tsp vanilla extract
- 5 large eggs, slightly beaten
- 2.5 tbsp. fat cream
- 0.5 tbsp. raisins
- 3/4 Art. dark chocolate, finely chopped
Recipes with similar ingredients: croissants, bitter chocolate, eggs, cream, vanilla extract, raisins, cinnamon
Recipe preparation:
- Preheat the oven to 180 ° C.
- In a food processor, beat butter and sugar well. Add cinnamon, vanilla and mix until the ingredients combine. Do not Turning off the combine, enter 5 eggs into the mixture. Turn off the combine and Scrape off the mass from its walls. Add cream and again whisk.
- Lightly grease a mold with a size of 23 – 33 cm. Cut the croissants into pieces of 2.5 cm. And put a layer in the mold. Sprinkle with raisins, dark chocolate, mix a little, to mix the ingredients. Pour the egg mixture onto the croissants, leave for 8-10 minutes. for soaking. Push on pieces croissants at this time so that they are all covered with egg a mixture.
- Cover with foil and bake for 35 minutes. Remove the foil and cook another 10 minutes until a brown tint appears. Croissant Pudding will be ready when the cream is stable, but at the same time soft. Give to cool the dish. Serve with bourbon ice cream sauce.
