Individual Croissant Bread Puddings With Dried Cherries Bittersweet Chocolate And Toasted Pecans Recipes

Steps:

• Preheat to the oven to broil.
• Put the cherries in a small bowl, cover with boiling water, and let sit for 20 minutes, then drain.
• Spread the pecans out in a pie tin, place on the middle rack of the oven, and carefully watch for 1 to 2 minutes or until the nuts are golden. Cool, then chop.
• Preheat the oven to 350° F. Grease two ovenproof bowls (with 4-inch diameters) with canola oil.
• Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8 to 10 minutes, then remove the vanilla bean pod.
• Combine egg yolks, sugar, and salt in a medium bowl and whisk together. Slowly pour in the cream mixture while whisking.
• Tear the croissants into 6 pieces each and place in a medium bowl, then cover with the remaining cream and egg mixture. Allow the croissants to absorb the liquid for about 10 minutes. Add the cherries.
• Transfer the mixture into the prepared bowls and sprinkle the top of each bowl with the chocolate and toasted pecans. Place them in the oven and bake for 25 minutes or until set, then serve.

Steps:

• Put the dark chocolate chips in a large heatproof bowl. In another large bowl, whisk together the eggs and brown sugar until well combined.
• In a medium saucepan, bring the cream, milk, brandy, orange zest, vanilla seeds, salt, and granulated sugar to a boil; stir until the sugar is dissolved. Pour the hot liquid over the dark chocolate chips and whisk until melted and smooth. While whisking constantly, pour the dark chocolate mixture into the eggs, mixing until combined. Add the bread and toss gently to coat. Transfer the bread mixture to the refrigerator and cool to room temperature. Stir in the chocolate chips and dried cherries. Cover and refrigerate overnight.
• Position a rack in the center of the oven and preheat to 350 degrees F. Put eight 4-ounce ramekins on a baking sheet and lightly coat them with cooking spray.
• Stir the bread pudding mixture to evenly distribute the chocolate chips and cherries. Divide the mixture among the prepared ramekins. Sprinkle a little Turbinado sugar over the top of each pudding and bake until puffed and set, about 30 minutes. Serve warm or at room temperature.

Steps:

• Make the bread pudding: Preheat the oven to 350 degrees F and butter a shallow 2-quart baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 minutes.
• Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish. Top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged.
• Cover the baking dish with foil and bake 30 minutes. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown and set, 15 to 20 more minutes. Let sit 15 minutes.
• Meanwhile, make the sauce: Bring the heavy cream, butter, sugar, corn syrup and vanilla to a simmer in a medium saucepan over medium heat. Add the bittersweet chocolate and whisk until smooth. Serve the bread pudding with the chocolate sauce.

Steps:

• Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
• In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
• When ready to bake, heat the oven to 350 degrees F.
• Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

Steps:

• Preheat oven to 325°F
• In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
• In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
• Measure out 1/4 cup of mixture into small bowl and set aside.
• In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
• Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
• Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
• Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
• Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
• Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.

Steps:

• Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time.
• Cut bread into cubes and set aside.
• In a large bowl, beat the eggs until frothy, about 3 minutes.
• Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended.
• Add milk, then stir in dried cherries and lemon zest.
• Add bread cubes and toss until mixed well.
• Let rest for about 45 minutes, patting the bread down into the liquid occasionally.
• Transfer bread and egg mixture to a 5- by 9-inch loaf pan.
• Place pan in center of cooking grate and grill over indirec medium heat for 50 to 60 minutes or until top is well-browned and puffy.
• Slice and serve warm with low-fat frozen yogurt, if desired.

Steps:

• Combine milk, sugar, butter, vanilla, cinnamon, and salt in a small saucepan over low heat. Cook just until butter has melted and set aside to cool.
• Grease an 8x8-inch baking dish or spray with cooking spray.
• Add bread cubes to the baking dish. Whisk eggs into the butter mixture until well combined and pour over the bread cubes, pressing down a bit so bread cubes are submerged. Stir cherries into the bread cube mixture and distribute evenly. Let soak for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Sprinkle cinnamon sugar over the bread pudding.
• Bake until the top is golden brown and the custard is set in the center, about 65 minutes. Bread pudding will puff up but drop shortly after coming out of the oven, just like a souffle. Place on a baking rack and cool for 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Place pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
• Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
• Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
• While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
• Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
• Remove bread pudding from oven and serve warm with custard sauce.

Steps:

• Coat 6-cup baking dish with cooking spray.
• In large bowl, whisk eggs with half and half, 1/2 cup sugar and almond extract until blended.
• Stir in pie filling, bread, dried cherries (or cranberries) and chocolate chips.
• Transfer to prepared 6-cup baking dish. Sprinkle with remaining 1 tablespoon of sugar. Cover; refrigerate 30 minutes to 12 hours. If refrigerated more than 30 minutes, let stand at room temperature 20 minutes before baking.
• Preheat oven to 350 degrees Fahrenheit. Cover baking dish; bake 30 minutes.
• Uncover; sprinkle with sliced almonds. Bake uncovered, 35-40 minutes or until set and golden.
• Let stand 20 minutes before serving. If desired, sprinkle with confectioners' sugar.

Steps:

• Preheat the oven.
• Set the temperature of the oven at 320ºF
• Tear up the croissants.
• Roughly tear the croissants into pieces, put them in a bowl and add the raisins.
• Make the custard.
• Start with the vanilla bean. Make an incision down the center, scrape the pulp out onto the bean and put it in a saucepan.
• Next add the cream and milk and heat over a medium temperature. When the custard starts to boil, remove the saucepan from the heat.
• Put the eggs and egg yolks in a bowl, add the sugar and begin whisking. Mix in a little hot milk, pour it all back into the saucepan and mix thoroughly.
• Using a sieve, strain the custard over the croissants and raisins. Make sure they are entirely submerged in the custard. Leave the croissants to soak like this for 15 minutes.
• Carefully pour the mixture into a buttered baking tin and spread it out to ensure that the raisins are evenly distributed.
• Place the tin in the center of the oven and bake for 30 to 35 minutes.
• To check that the pudding is done, insert a knife into the center. If when removing it is slightly wet then the pudding is ready as the centre should remain moist. Remove it from the oven and leave to cool down.

Steps:

• Prepare a 9x13 baking dish with cooking spray or rub with butter.
• Place croissant cubes in the bottom of pan.
• Sprinkle cubes with pecan pieces.
• In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
• Cover with foil and refrigerate for 1-3 hours.
• Preheat oven to 350°F.
• Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
• Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Steps:

• In a 1 qt saucepan over high heat, bring dried cherries and 3/4 cup water to boiling. Reduce heat to low; cover and simmer 10 minutes or until cherries are tender. Grease a shallow 3 qt casserole.
• In a large bowl with wire whisk; mix milk, half -and-half, brown sugar, vanilla extract, eggs, and cinnamon until well blended. Drain cherries, add any liquid to the egg mixture. Put cherries aside. Add bread slices to the egg mixture and let soak for 10 minutes, turning slices for even soaking.
• Preheat oven to 350 degrees. Arrange enough bread slices in bottom of casserole, in one layer, pushing slices together, to cover bottom. Sprinkle 2/3 cherries over bread in casserole. Arrange remaining bread, overlapping slices to fit, on top. Scatter last 1/3 of the cherries on top. Pour any egg mixture remaining in bowl over bread in casserole. Sprinkle with cinnamon sugar.
• Bake bread pudding 1 hour and 30 minutes or until knife inserted in center comes out clean, covering loosely with foil during last 10 - 15 minutes of baking if top browns too quickly. Sprinkle with confectioners' sugar. Serve warm with whipped cream. Refrigerate leftovers.

Steps:

• Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
• Combine all remaining ingredients and pour over croissants and chocolate chips.
• Bake at 350 for 45 minutes.

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissants pieces. Let stand 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter; sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.
• Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.