3 cups half-and-half
1 1/2 cups semi-sweet chocolate chips
6 Tablespoons sugar
1/8 teaspoon fine salt
3 large eggs, lightly beaten
3 cups croissants, preferable stale, cut into 1/2 inch cubes, lightly pressed into measuring cup
Heat half-and-half, chocolate, sugar and salt in a sauce pan over low heat, stirring until chocolate is completely melted. Remove from heat. Whisk in eggs briskly (or temper first, then mix).
In a large bowl, combine croissants and chocolate mixture. Let cool, then refrigerate for 2-3 hours.
Preheat oven to 350 degrees F. Butter a 6-8 cup soufflé dish (round white Corningware). Pour pudding into dish and bake 40 minutes. Cover with foil and bake another 30 minutes. Let cool on a wire rack. Can be served warm (but still let it cool slightly). Refrigerate leftovers. Tastes better the next day. Delicious with diced fresh peaches on top.
1 1/2 cups semi-sweet chocolate chips
6 Tablespoons sugar
1/8 teaspoon fine salt
3 large eggs, lightly beaten
3 cups croissants, preferable stale, cut into 1/2 inch cubes, lightly pressed into measuring cup
Heat half-and-half, chocolate, sugar and salt in a sauce pan over low heat, stirring until chocolate is completely melted. Remove from heat. Whisk in eggs briskly (or temper first, then mix).
In a large bowl, combine croissants and chocolate mixture. Let cool, then refrigerate for 2-3 hours.
Preheat oven to 350 degrees F. Butter a 6-8 cup soufflé dish (round white Corningware). Pour pudding into dish and bake 40 minutes. Cover with foil and bake another 30 minutes. Let cool on a wire rack. Can be served warm (but still let it cool slightly). Refrigerate leftovers. Tastes better the next day. Delicious with diced fresh peaches on top.
Note: Sometime try replacing the chocolate chips with cocoa.
(1 T cocoa + 2 t fat + 3 1/2 t sugar = 1 oz semi-sweet chocolate is equivalent on Hershey's box)
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