Best Pain Au Chocolat Bread And Butter Pudding Recipes

Pain Au Chocolat Bread and Butter Pudding image

Provided by Rachel Savage

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 chocolate croissants (rectangular or pain au chocolat)
1/4 cup milk
1 cup whipping cream
75 g dark chocolate, broken into small pieces
1/4 cup sugar
2 eggs

Steps:

Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.

Nutrition Facts : Calories 393.1, Fat 34.8, SaturatedFat 20.9, Cholesterol 176.7, Sodium 70.2, Carbohydrate 20.6, Fiber 3.1, Sugar 12.8, Protein 7.3

Pain Au Chocolat Bread and Butter Pudding Recipe image

Provided by ET Food Voyage

Categories Dessert

Number Of Ingredients 10

4 Pain au Chocolat (2-3 days old)
Butter/Margarine (for spreading)
2 Eggs
1 cup Milk
1 cup Double Cream
1 tsp Vanilla Extract
2 tsp Cinnamon Powder
3 tbsp Demerara Sugar
30 g Milk Chocolate Chips
Icing Sugar (for dusting)

Steps:

Preheat oven to 180°C
Tear Pain au Chocolat into pieces. Spread butter on one side of each piece and place into a large bowl.
In a separate bowl, whisk together eggs, milk, and double cream. Mix in vanilla extract and 1 tsp of cinnamon powder.
Soak the pain au chocolat into the mixture. Fold in chocolate chips (save roughly 5g for topping later). Set aside.
Line the baking dish by spreading butter at the bottom and sides of the dish. Sprinkle a layer of the remaining tsp of cinnamon powder and 1½ tbsp of demerara sugar.
Layer the soaked pain au chocolat pieces into the baking dish.
Pour in the remaining custard mixture. Sprinkle the remaining demerara sugar and chocolate chips on top.
Bake in the oven for 40-45 minutes until golden in colour and risen.
Let rest for 5 minutes before serving. Dust with icing sugar on top and serve warm.

Nutrition Facts : Calories 450 kcal, ServingSize 1 serving

Pain au Chocolat Bread Pudding with Cranberries and Chocolate Sauce image

Yield Serves 6 to 8

Number Of Ingredients 10

6 cups lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants)
6 ounces fine-quality bittersweet chocolate (not unsweetened)
1 1/2 cups fresh or unthawed frozen cranberries
3 large eggs
3/4 cup sugar
1 1/3 cups milk
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons unsalted butter

Steps:

In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
Butter a 1 1/2-quart shallow baking dish.
Chop chocolate. In a food processor finely chop cranberries. Arrange half of bread in one layer in baking dish and sprinkle evenly with half of chocolate and all of cranberries. Top mixture with remaining bread.
In a bowl whisk together eggs, sugar, milk, 1/2 cup cream, vanilla, and salt and pour slowly and evenly over bread. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F.
Bake pudding in middle of oven until slightly puffed and golden, about 40 minutes.
In a small metal bowl set over a small saucepan of barely simmering water melt remaining chocolate and whisk in remaining 1/4 cup cream and a pinch salt until combined well. Keep sauce warm, covered.
Serve pudding warm or at room temperature with sauce.