Chocolate Croissant (Bread) Pudding

Today was not a usual weekday morning. Stillness hit the lives of most Singapore residents because of the 4-week COVID-19 Circuit Breaker measures starting today. Even though I work at a bakery, which suppose to remain open during the Circuit Breaker, the shopping mall’s management has decided to close the entire food hall except the supermarket. As a result, I have plenty of time at home to test recipes, to bake and share.

img_2067Today’s cool morning made me wanted to bake something sweet that warmed the heart. With a lot of chocolate croissants left in the fridge, a chocolate bread pudding would be the ideal choice. I believe you could effortlessly bake it as well, just simply have all the necessary ingredients and tools ready. Chocolate croissants were used for this recipe, but in fact, you may substitute them with any chocolate bread, such as the Bonjour Choc Chip Loaf. Furthermore, other dried fruits and nuts of your choice may be added instead of cranberries and almond. For instance, add slices of fresh bananas and walnut for a chocolate banana bread pudding.

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Ingredients (yield: 1 loaf)

Chocolate croissant 250g
Full-cream milk 420g
70% Chocolate 50g
55% Chocolate 55g
Egg 2 no. (~ 110g)
Brown sugar 50g
Vanilla extract 1 tsp
Salt 1/4 tsp
Dried cranberries 50g
Sliced almonds, as needed

Method:

  1. Preheat oven at 180 degree Celsius. Prepare a loaf tin of 9″ X 4″ in size, and line it with parchment paper.
  2. Heat the milk in a saucepan. DO NOT bring it to a boil, but just hot enough to melt the chocolates.
  3. Pour hot milk over the chocolates, and mix until chocolate has melted and well combined. Set aside for about 10 minutes to slightly cool down so as not to cook the eggs in the next step.img_2048
  4. Meanwhile, cut the chocolate croissants into large cubes. Arrange in the loaf tin. Then, sprinkle with dried cranberries and set aside. img_2045img_2046
  5. Whisk eggs, brown sugar, vanilla extract and salt together. Pour in chocolate milk mixture, and whisk until smooth.
  6. Pour chocolate custard to the chocolate croissants. Let it sit for about 15 – 20 minutes so that the croissants will soak up some of the custard.img_2050
  7. Sprinkle the top with more cranberries as well as some sliced almonds. img_2054
  8. Bake for 35 – 40 minutes, until the custard is set. Insert a skewer at the centre and it should come out clean or with a few moist crumb, but not overly wet.
  9. Let it cool slightly before removing from the loaf tin.
  10. Dust with icing sugar. Serve warm (with a scoop of vanilla ice cream 😋 at the side).

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