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In a few short weeks, the newest issue of Dishing magazine will be on stands around Jackson, and we can’t wait for you to see the recipes included in Issue 9. In the meantime, we share today a recipe that was requested in a previous issue, but remains a classic. Take a traditional bread pudding, and then make it with croissants and chocolate. The traditional will forever be boring compared to Rendezvous Bistro’s original chocolate and croissant bread pudding. Don’t forget, this is the last week to buy one entree and get the second for $2 at Rendezvous Bistro, and other Fine Dining Restaurant Group establishments! Finish your meal with their bread pudding or seasonal cheesecake (current flavor: pumpkin spice).
Ingredients
- 6 day-old croissants, cubed into 1 1/2-inch pieces
- 1 1/2 pounds bittersweet chocolate, roughly chopped into chunks
- 3 cups sugar
- 10 egg yolks
- 4 cups heavy cream
- 1 tablespoon vanilla extract
Instructions
- Place cubed croissants into a 2-inch deep baking dish.
- Disperse chocolate chunks among the croissants.
- Mix together sugar and egg yolks with beaters for about 5 minutes until lightly aerated.
- Warm up the cream and vanilla extract (below the boiling point), temper the egg and sugar mixture with cream and vanilla extract, then mix together.
- Pour that mixture over the croissants and chocolate.
- Let sir for 15 minutes, stirring 2 or 3 times during that time.
- Cover with foil.
- Bake at 350 F for 45 minutes to 1 hour.
- Let cool and serve with ice cream, chocolate sauce or whipped cream.