CathyZ - question about your Pain au Chocolate Bread Pudding....

C

cheezz

Well-known member
I am making this for a breakfast Saturday morning and see that it says to cut up the croissants then let it air dry for 12 hours. Since the croissants are covered with an egg/milk mixture (and it says you can do this the day ahead), what is the purpose of drying the croissants? They are going to get soaked anyway.

Thanks!

 
You get a different consistency, Cheezz

Dry them out and you take moisture out of them. It makes them "sturdier." If you don't dry them and make the recipe you will find you will end up with mush.

I've tried making it the day before and the same day and I really prefer baking it the same day.

Get ready for raves on this one, Cheezz- it is a great recipe.

 
Ok, you were right -- it was AWESOME!!!! My gosh, what a recipe and SOOOO easy!

I'm not a big fan of fresh cranberries, so I subbed a well-drained jar of Trader Joes morello cherries (halved). Next time I would throw in a handful of chopped toasted almonds on top of the cherries before the final bread layer - I tried that on a dishful at home and it was even more amazing! Also, I can't believe I'm actually saying this... but the chocolate sauce can even be dispensed with as there is enough chocolate already in the pudding. The chocolate sauce on the side just sent the sweetness level overboard for me (although that would not be so with cranberries, which are more tart). I assembled it at 9pm the night before, then baked it the next morning at 7:30am - I can't imagine it being any better smileys/smile.gif

THANK you for such an amazing recipe... is this one posted in T&T yet?

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18626

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/choc_bread_pudding.jpg

 
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