Chocolate And Raspberry Croissant Pudding
- 4 None croissants
- 2 tbsp butter, at room temperature
- 4 oz semi-sweet chocolate, chopped
- 4 None eggs, at room temperature
- 1/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 2 tsp vanilla extract
- 1 cup frozen raspberries
- None None Powdered sugar, to dust
- Preheat the oven to 350u0b0F. Grease an 8-inch square baking dish. Cut croissants horizontally in half. Spread croissant bottoms with butter. Sprinkle with 1/2 cup of the chopped chocolate. Replace croissant tops; cut each croissant sandwich in half crosswise. Place in prepared dish in a single layer.
- Lightly whisk eggs in a large bowl. Add granulated sugar, cream, milk and vanilla; whisk until combined. Pour mixture over croissants. Let stand for 10 mins, turning and pressing to submerge croissants in egg mixture. Sprinkle top with frozen raspberries and remaining chopped chocolate.
- Bake for 35 mins; cover with foil. Bake for 10 mins more or until center is set. Let stand for 5 mins. Dust with powdered sugar.
croissants, butter, semisweet chocolate, eggs, granulated sugar, heavy cream, milk, vanilla, frozen raspberries, powdered sugar
Taken from recipes-plus.com/api/v2.0/recipes/24335 (may not work)