Oven baked pudding recipe with two kinds chocolate sauce. Dessert is served at the festive table.
Bread pudding is a rich history dish. At all times cooks invented a variety of recipes so as not to throw away hardened bread. To this day, bread pudding is prepared in many options, but in modern performance it has become not so modest, like his long-time predecessor. Now for cooking this dish not only stale but also fresh bread is used, as well as pastries. One dessert option is a sweet croissant pudding with chocolate sauce.
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Time: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Bread casserole
- 8 croissants, sliced 2.5 cm thick (approximately 12 Art.)
- 4 tbsp. l melted butter plus butter for lubrication
- 3 large eggs plus 3 egg yolks
- 1.5 tbsp. whole milk
- 1 tbsp. fat cream
- 1/4 Art. Sahara
- 1 tsp vanilla extract
- A pinch of salt
- 170 gr milk chocolate, cut into pieces of 2 cm.
Chocolate sauce
- 1 tbsp. fat cream
- 2 tbsp. l (30 gr.) Butter
- 2 tbsp. l Sahara
- 2 tbsp. l corn syrup
- 110 gr. minced dark chocolate
Recipes with similar ingredients: milk chocolate, chocolate bitter, eggs, milk, cream, vanilla extract, corn molasses, croissants
Recipe preparation:
- Make bread pudding: preheat oven to 170 ° C and butter a low capacity baking dish about 2 liters Mix croissants with melted butter on a baking sheet. Put them in one layer and bake until browned, about 10 min
- At this time, whisk the eggs and eggs in a large bowl. yolks, milk, cream, sugar and vanilla extract; salt it. Place half of the croissants in a pre-cooked dish for baking. Put about two-thirds of the milk on top chocolate, then lay out the remaining croissants. Pour croissants obtained egg mixture, gently take them so that they plunged into liquid.
- Cover the baking dish with foil and bake for 30 min Remove the foil, sprinkle with the remaining milk chocolate and bake another 15-20 minutes. until ready, the pudding should lighten and get up. Then leave it for 15 minutes.
- Meanwhile, prepare the sauce: in a small saucepan pour fat cream, add butter, sugar, corn syrup and vanilla extract and bring to a boil over medium heat. Intervene dark chocolate and beat until smooth. Serve Bread pudding with chocolate sauce.
