When I first saw this recipe on Cheverly Chef Scott's blog, I thought he had used Milk Duds in it, but he corrected me - they're bittersweet chocolate pieces. Yummy Goodness!
- Unsalted butter for the baking dish, at room temperature
- 6 large egg yolks
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 6 croissants, cut into 1-inch pieces (about 1 pound)
- 4 ounces bittersweet chocolate, cut into chunks
croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
Make-Ahead Tip: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.
Note: Scott followed this recipe up with one for caramel sauce, which would go well with this.
4 comments:
Thanks for the link. This treat is very tasty...my one note, you don't need to have the chocolate...or maybe just a little bit of it. I found it a little over-powering to the soft, gooey, buttery, custardy goodness of the puddin'.
Sounds delicious, but what is 'kosher salt'?
Anything that's got croissants AND chocolate has GOT to be to die for!
Scott - you are indispensable sometimes when I am in need of a recipe.
Eryl - It's bigger than table salt. It's similar to sea salt. Kosher salt.
Lana - I have yet to try it, but it is certainly on the list.
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