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Croissant Pudding with Chocolate

John Driscoll


  • 1 cup (225 ml) heavy cream
  • 1 cup (225 ml) milk
  • 1/4 tsp (1 ml) salt
  • 3 tbsp (45 ml) cocoa powder
  • 3 eggs
  • 1/2 cup (125 ml) granulated sugar
  • 1 tsp (5 ml) vanilla extract
  • 3 croissant rolls (soft)
  • 2 tbsp (30 ml) unsalted butter
  • to serve: 3/4 cup (175 ml) whipped cream
  • Bring cream, milk and salt slowly to a boil in heavy saucepan, then remove from heat.
  • Sift cocoa powder over top and whisk until blended.
  • Beat eggs and sugar together then beat in the cocoa mixture.
  • Cut croissants into thin slices and lightly butter.
  • Place sliced bread in serving dishes so that slices are layered above dish rim.
  • Pour chocolate custard around the sides.
  • Put dishes in roasting pan filled with water that comes halfway up sides of dishes.
  • Bake in preheated 350 degree (175 C.) oven for 40 minutes.
  • Top edges of croissant slices should be brown.
  • Serve with heavy whipping cream over top.
I know this doesn't contain white chocolate.....perhaps you can modifiy.

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