Name: Butter Croissant & Milk Chocolate Pudding with Vanilla Whipped Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups medium butter croissants, chopped or torn, or day-old crusty bread; 1½ cups milk chocolate, roughly chopped; 4 large eggs; 3½ cups 35% (whipping) cream, divided; 3 tbsp sugar, divided; 1 vanilla bean, split (seeds only) or a few drops of vanilla extract; 1 tsp ground cinnamon; Pinch of kosher salt; 1 tbsp unsalted butter, for coating the pan

Categories: Entertaining Ideas, Recipes

Butter Croissant & Milk Chocolate Pudding with Vanilla Whipped Cream

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home. Chef Jason Bangerter's unbridled passion for excellence is fuelled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. "This is a delicious and easy way to use up any day-old crusty bread or butter croissants with some simple pantry items combined with fresh, Ontario-farmed whole cream and milk chocolate!"

PREP10 min

Cooking30 min

Ready in40 min

Ingredients

4 cups medium butter croissants, chopped or torn, or day-old crusty bread
1½ cups milk chocolate, roughly chopped
4 large eggs
3½ cups 35% (whipping) cream, divided
3 tbsp sugar, divided
1 vanilla bean, split (seeds only) or a few drops of vanilla extract
1 tsp ground cinnamon
Pinch of kosher salt
1 tbsp unsalted butter, for coating the pan

Instructions

Step
Place the croissants and chocolate into a medium bowl.
Step
In a second medium bowl, add the eggs, 2 cups of the cream, 2 tablespoons of the sugar, cinnamon and salt. Whisk well to mix.
Step
Pour 1/3 of the cream mixture into the bowl with the croissant and chocolate. Gently stir the mixture to moisten the croissant and combine well with the chocolate. This is a good time to taste the mixture and adjust to your liking with more sugar and spice if you desire.
Step
Butter the baking pan (I use a 5-inch cake pan), dust with a pinch of sugar and spoon the prepared croissant mixture into the baking pan, spreading it evenly.
Step
Pour the remaining cream mixture into the baking pan and sprinkle with more chocolate and sugar.
Step
Create a water bath by placing the prepared baking pan into a larger pan. Pour hot water into the larger pan until there is enough to reach halfway up the sides of the prepared baking pan.
Step
Carefully transfer to a preheated oven and bake at 350°F (180°C) for 25 minutes or until the pudding is just set (soft and jiggly) and the top of the pudding is golden brown. Cooking time will depend on the size of your baking pan and how deep your pudding is.
Step
Once the pudding is set, remove from the water bath and allow to sit and cool slightly at room temperature for 5 minutes before digging in.
Step
While the pudding cools, whip some cream! In a medium bowl, whisk the remaining cream, sugar and some vanilla, and serve on top for a great accompaniment.

Butter Croissant & Milk Chocolate Pudding with Vanilla Whipped Cream