Chocolate Crossiant Pudding

Name: Chocolate Crossiant Pudding
Ingredients: 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

10 ingredients

10 steps

Ingredients

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

Directions

1

Bring cream, milk and salt slowly to a boil in heavy saucepan, then remove from heat.
2

Sift cocoa powder over top and whisk until blended.
3

Beat eggs and sugar together then beat in the cocoa mixture.
4

Cut croissants into thin slices and lightly butter.
5

Place sliced bread in serving dishes so that slices are layered above dish rim.
6

Pour chocolate custard around the sides.
7

Put dishes in roasting pan filled with water that comes halfway up sides of dishes.
8

Bake in preheated 350 degree (175 C.) oven for 40 minutes.
9

Top edges of croissant slices should be brown.
10

Serve with heavy whipping cream over top.