Hazelnut Chocolate Bread Pudding
Serves One
custard
- heavy cream 1 quart
- vanilla bean, scraped 1 ea
- sugar 6 oz
- egg yolk 1 cup
pudding
- croissants, torn into 1 inch pieces 4 cups
- custard 2 cups
- hazelnut chocolate, cubed 8 oz
- sugar as needed
ganache
- bittersweet chocolate 8 oz
- heavy cream 1 cup
- sugar 1 oz
banana anglaise
- milk 4 oz
- heavy cream 4 oz
- sugar 1 oz
- egg yolk 2 oz
- sugar 1 oz
- banana liquor 4 cups
For Custard
1.heat cream, sugar, and vanilla bean until it boils
2.while whisking pour cream over egg yolk until completely incoporated
3.strain and allow to cool to room temperature
For bread pudding
1.add croissants and 2 cups of custard to a bowl and allow bread to soak up liquid
2.mix in hazelnut chocolate
3.spray the inside of a ramekin or dish that is bake ready with pan spray
4.put a generous amount of sugar in the cup/pan and roll around until all sides and bottom are completely covered
5.pour off excess sugar, put bread/chocolate mixture into baking dish and bake at 300F for 20 minutes or until set
6.bake time will vary depending on the size of the dish
For ganache
1.in a double boiler add bittersweet chocolate, cream, and sugar and whisk until incorporated
For banana anglaise
1.heat banana liquor to a boil and reduce until it is 1 oz of liquid
2.add cream, milk, and one ounce of sugar to banana reduction and bring to a boil
3.add 1 oz of sugar to egg yolk and whisk together
4.pour hot liquid over sugar and egg yolk slowly while whisking
5.put liquid back in the pan and whilk gently over low heat until thick
6.strain sauce through a fine mesh strainer into a shallow pan and allow to cool
Sauce the bottom of the plate with the anglaise, then put the bread pudding on top.
Drizzle the ganache over the dessert and garnish with crushed pistacios