Good morning, Sugar Plum readers! Thank you for stopping by today. Have I told you lately how much I appreciate you? It’s true, I do.
I’m blogging today in my hotel room in downtown Chicago. It’s just for a quick little weekend trip, and I’ll have details in the future. It’s pretty amazing to be blogging and drinking my coffee, just like any other day, except I’m sitting at a desk looking outside at skyscrapers.
I think I’ve already told you before how much I like hotel continental breakfasts. Well, I'm going to say it again. I guess I’m entertained too easily, because I think they’re fun. Make your own waffle bar?! Oh my. Next time you’re sitting by a make-your-own-waffle bar, observe how much cooking spray people use to spray the waffle iron with. It’s too much. Waffle irons are already non-stick! Some lady spritzed enough cooking spray on the iron to last a year… it seriously lasted about thirty seconds. Too much, lady, too much.
I was going to be all healthy and just eat my bowl of cinnamon-raisin oatmeal and drink my juice, but I ended up eating a waffle too. How can you pass up fresh waffles? + Sausage.
Its like freshly baked croissants. Aren’t those irresistible? A flakey, buttery croissant is one of my absolute favorite foods. I’d always liked them, but after I visited France I realized how amazing they are and added them to the list of foods I can’t resist.
I used croissants for the bread in this bread pudding, and it’s one of the best decisions I’ve ever made. I even prefer the croissants over doughnuts. The better bread you use for bread pudding, the better your pudding will be.
I entered this recipe in a contest a while back and it didn’t win. (You win some, you lose a lot.) So I dug up the recipe and decided to share it with you, because this is probably the best bread pudding I’ve ever made.
The cubed croissants soak up a custard made from whole milk, sugar, eggs and vanilla. Dried cherries, raspberries, blackberries and dark chocolate callets are tossed in with the mixture. The pudding is topped with chopped almonds then baked in the oven. I served this with chocolate sauce and whipped cream on top.
Fruit of the Forest Chocolate Croissant Bread Pudding
8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving
Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.
Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.
In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.
To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.
Serve bread pudding with a drizzle of chocolate sauce and whipped cream.
Makes 6 servings