8 August 2012 Croissant and Chocolate Bread Pudding

Croissant and Chocolate Bread Pudding

August 8, 2012 By

We all know what a comforting dish bread pudding is, and in this recipe, croissant and high-quality chocolate put a luxurious twist on the modest original. I urge you to splurge on good chocolate for this recipe – it is well worth it.

Ingredients:

  • 6  egg yolks
  • 1 1/2  cups  whole milk
  • 1 1/2 cups  heavy cream
  • 1 cup  granulated sugar
  • 2 Tsp. pure vanilla extract
  • 1/2  tsp. sea salt
  • 8 day-old butter croissants, cubed into 1-inch pieces
  • 3.5 ounces  dark chocolate, broken into pieces
  • 3.5 ounces  milk chocolate, broken into pieces

Before Baking

Directions:

  1. Preheat the oven to 375 degrees.
  2. Coat an 8-inch or 9-inch square baking dish with cooking spray.
  3. Whisk the egg yolks, milk, cream, sugar, vanilla and salt in a large bowl. Add the croissant pieces and the chocolates. Using a large spoon, ensure all the croissant pieces are coated with the cream mixture. Let absorb for 20 minutes.
  4. Pour the croissant and cream mixture in the coated baking dish and bake for 35 minutes.

Yields 8 servings (or 6 at my house).

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , , ,
6 October 2010 5 Fall Recipes to Warm Up To

5 Fall Recipes to Warm Up To

October 6, 2010 By

Autumn is here whether we were ready for summer to end or not.  Embrace the new season with these five comfy recipes:

What are some of your favorite fall recipes?  Please share links, photos or general instructions!

Filed Under: American, Canadian, Italian, Other Neat Things Tagged With: ,

Meatloaf 101

October 28, 2009 By
Meatloaf 101

Meatloaf 101

I’ve used this meatloaf recipe by Martha Stewart for many years and always have great results.  Don’t omit the carrots!

Ingredients

  • 4 slices white bread, torn into pieces
  • 1 3/4 pounds ground beef
  • 3/4 pound ground pork
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 1 large egg
  • 3/4 cup ketchup
  • 4 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons packed light-brown sugar

Directions

  1. Preheat oven to 400 degrees. In the bowl of a food processor, pulse bread until fine crumbs form. Transfer to a medium bowl; add ground beef and ground pork.
  2. Place onion, garlic, celery, carrots, and parsley in food processor; pulse until finely chopped. Add to beef mixture; combine using your hands. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; combine thoroughly, using your hands. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
  3. In a small bowl, combine the remaining 1/4 cup ketchup and 2 teaspoons dry mustard, and the brown sugar; stir until smooth.
  4. Brush mixture over top of the meatloaf. Place the pan on a baking sheet to catch drippings, and transfer to oven. Bake until a meat thermometer inserted in the center reaches 160 degrees, about 1 1/2 hours. (If the top of the meatloaf gets too dark, cover with foil and continue baking.) Let meatloaf stand 15 minutes before slicing.

Serves 8 to 10

From The Martha Stewart Show, July/August 2000

Filed Under: American, Beef, Entrees Tagged With: , ,