Love has the ability to make you feel warm and gooey inside. When you see that special someone and just want to melt into a puddle of chocolate? We know the feeling. The dessert equivalent of that feeling? The Chocolate Bread Pudding from Rendezvous Bistro. So here it is, the recipe, delivered to you without the gooshy hand written note, but with all the love.
Wondering where the ice cream comes in? We’re glad you asked! Add a scoop (or three) of our signature vanilla ice cream to the top for the perfect Valentine’s Day finale.
Chocolate Croissant Bread Pudding
Makes 1 pan
2 day-old croissants (cubed into 1.5in cubes)
1 1/3 cups heavy cream
3 egg yolks
2/3 cups sugar
1 tsp vanilla extract
½ lb bittersweet chocolate, roughly chopped into chunks
Place cubed croissants in pan, disperse chocolate chunks amongst the croissants.
Mix sugar and egg yolks together until lightly aerated (about 5 mins). Barely warm up cream and vanilla extract (below the boiling point), slowly add 1/3 of the eggs and sugar mixture with cream and vanilla mixture, while consistently stirring in the same direction. Slowly add the rest of the eggs and sugar mixture 1/3 at a time. When completely mixed, pour that mixture over the croissants and chocolate.
Let sit for 15 minutes, stir 2 or 3 times during that time.
Cover with foil. Bake at 350 for 45 mins to 1 hour, just until it’s pretty set when you jiggle the pan. Let cool and top with our vanilla ice cream.
