Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the croissants into 1" cubes. You should have about 3 1/2 cups. | 2. Place the cubes in an 8x8x3" ovenproof baking dish. | 3. In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. | 4. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. | 5. Add the chocolate, and whisk until melted. | 6. In a lg. mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. | 7. Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes As it soaks, fold the mixture a few times to ensure even soaking. | 8. When ready to bake, heat the oven to 350. | 9. Line a roasting pan that is 2" deep, and larger than the baking dish with paper towels. | 10. Fill the pan with very hot water, and place the dish of Bread Pudding inside. | 11. Bake until set, about 65-80 mins., depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes until knife inserted comes out clean. | 12. Serve warm, with a scoop of Vanilla ice cream on each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
croissant	4 -6			-	-	-	-
half	2	cups		-	-	-	-
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
salt	1	pinch		-	-	-	-
chocolate	4	ounces	semisweet bittersweet chopped	65.7708	10.7388	2.336	1.6329
egg	6			429.0	2.16	37.68	28.53
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
french vanilla ice cream				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.