Double Chocolate Bread Pudding from The Ahwahnee

Photo by Brett Archer

Photo by Brett Archer

This dessert from Chef Paul Padua is one of the most popular on The Ahwahnee’s Dining Room menu.

Double Chocolate Bread Pudding from The Ahwahnee Dining Room

Ingredients:
1 quart heavy whipping cream
2 pieces vanilla beans pod (split and scraped)
8 ounces granulated sugar
1/2 teaspoon ground cinnamon
7 pieces egg yolk
2 pieces large croissants (baked and sliced crosswise)
2 ounces milk chocolate chips
2 ounces dark chocolate chips

Directions:
1.In a stainless mixing bowl, incorporate the egg yolk, ground cinnamon, sugar and a cup of heavy whipping cream
2.Split and scrape the seed of the vanilla pods
3.Place pods and beans in a sauce pot and the remaining heavy whipping cream and bring to a boil
4.Pour the hot cream into the egg mixture and stir
5.Arrange half of the croissant slices in a baking dish
6.Sprinkle half of the milk and dark chocolate chips over the croissants
7.Pour half of the hot custard mixture over the croissants to soak.
8.Repeat the layers
9.Bake at 320 degrees for 25 – 30 minutes

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2 comments on “Double Chocolate Bread Pudding from The Ahwahnee

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