Cranberry Chocolate Bread Pudding - Serves 6 Pure indulgence with a seasonal twist. This recipe is in the wonderful A New England Table by Ainslie Turner which I highly recommend. Thanks for the great gift Vivienne McKillop and Alison Betts! 4 croissants, torn into pieces 8 oz high quality dark chocolate 2 cups fresh cranberries 6 eggs 6 fl oz sugar 12 fl oz full fat milk 8 fl oz heavy/double cream 1/2 tsp vanilla essence 1/2 tsp almond extract 2 tbsp. unsalted butter, cut into small cubes Pinch of salt - Dry out the croissant pieces by laying them on a baking sheet and baking in the oven at 250F for 1 hour, turning several times. Chop chocolate into chunks and whizz the cranberries in a food processor. - Remove the croissant pieces from the oven and spread half of the pieces in the bottom of a buttered shallow baking pan. Top with half the chocolate and all of the cranberries. Finish with the rest of the bread. - Whisk the eggs with the sugar, milk and half of the cream. Add the vanilla and almond extracts. Pour evenly over the bread. Dot with butter, cover with foil and refrigerate for 1 hour. - Preheat the oven to 350F. Bake the pudding, covered, for 30 mins. Uncover and continue baking for 15 more minutes. - In a small pan, melt the remaining chocolate and whisk in the rest of the cream. Add a pinch of salt. - Serve pudding warm with the chocolate sauce spooned over the top.
Posted on: Mon, 21 Oct 2013 14:26:08 +0000
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