City Palate

The Wine & Beer Issue - May June 2017

Chocolate Croissant Bread Pudding with Bourbon Sauce
Nov/Dec 2009

This dessert can be prepared in advance.

15 croissants, torn into uniform pieces and toasted at 350°F, until golden

custard (recipe below)

10 oz. bittersweet chocolate, chopped

2 T. powdered sugar

bourbon sauce (recipe below)

Custard:

4 c. whipping cream

1/2 vanilla bean

10 egg yolks
(feeze the whites for another use)

1 c. sugar

To make the custard, bring the cream and vanilla bean – split it and scrape the seeds into the cream – to a boil, then set aside to infuse for 5 minutes. Pass through a fine strainer. Whisk together the egg yolks and sugar, then whisk in the hot cream. Cook the custard over a hot water bath until it reaches 180°F. (or coats the back of a spoon). Remove from the heat and cool in the fridge.

To assemble:
Place the toasted croissants in the custard for 5 minutes, then arrange them in 8 ramekins. Divide the chocolate among the ramekins; spoon the custard over the bread and chocolate and press with a spoon until the bread is well soaked. Cover the ramekins with foil and bake in a water bath (bain marie) at 350°F. for 25 minutes, until just set. Pierce the foil with a skewer to allow steam to escape and allow the ramekins to rest 5 minutes. Remove the foil and refrigerate the ramekins until needed. Reheat in the oven at 400°F. for about 5 minutes. Serve immediately with bourbon sauce.

Bourbon Sauce:
Bring 2 c. milk to a boil with 1 vanilla bean, split in half and seeds scraped into the milk. Set aside to infuse for 5 minutes. Strain. Whisk 8 large egg yolks with 1/2 c. powdered sugar, then whisk in the hot cream. Cook over a hot water bath until the custard reaches 180°F. (or coats the back of a spoon). Add 2 T. bourbon and cool in the fridge.



Desserts