Cranberry Chocolate Bread Pudding with Classic Crème Anglaise

December 09, 2018

Bread pudding is a classic holiday dessert and since it's "cranberry" time and we're posting the best of both worlds! What's your favourite cranberry recipe? Tell us in the comments or post on Facebook! And be sure to scroll down to the bottom of our Classic Creme Anglaise recipe!

Cranberry Chocolate Bread Pudding

Ingredients:

1 bag (375 g) mini croissants (about 24)
6 oz (175 g) bittersweet or semisweet chocolate, chopped*
1-1/2 cups (375 mL) dried cranberries
2 cups (500 mL) whipping cream*
1 cup (250 mL) milk
5 eggs
1 cup (250 mL) granulated sugar*
1 tbsp (15 mL) vanilla*

*Available from Well Seasoned

Instructions:

Grease 13-x 9-inch (3 L) glass baking dish; set aside.
Slice 16 of the croissants in half lengthwise; set tops aside. Cube remaining croissants and bottoms; place in prepared dish. Sprinkle with half each of the chocolate and cranberries; stir to combine. Arrange croissant tops attractively over surface. Sprinkle with remaining chocolate and cranberries.
In bowl, whisk together cream, milk, eggs, all but 1 tbsp (15 mL) of the sugar and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)
Using spatula, gently press croissants into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F (180°C) oven until puffed, about 40 minutes.
Uncover and bake until golden brown and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Prep Time: Around 2 Hours

Cook time: Around 22 Minutes

Yield: 4-6 servings.

Don't forget to the Creme Anglaise for your Bread Pudding!

The Classic Crème Anglaise

Ingredients:

1/2 cup (125 mL) whipping cream or 18% cream
1/2 cup (125 mL) milk
2 tbsp (25 mL) granulated sugar*
3 egg yolks
1/2 tsp (2 mL) vanilla *

*Available from Well Seasoned

Instructions:

In small saucepan, heat together cream, milk and 1 tbsp (15 mL) of the sugar over medium heat until bubbles form around edge.
In bowl, whisk egg yolks with remaining sugar; whisk in hot cream mixture in thin stream. Stir back into pan; cook, stirring constantly, until thick enough to coat spoon, 2 to 3 minutes. Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; refrigerate until cold, at least 1 hour. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 3 days.)

Prep Time: 1-2 Hours

Cook time: 2 Minutes

Yield: Covers our Cranberry Chocolate Bread Pudding recipe.

Croissant bread pudding photo by:stu_spivack