Le Lucy Recipe
croissant, chocolate, vanilla bread pudding served with crème anglaise and warm caramel sauce
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Ingredients
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Bread Pudding
Method
Preparation
- 1
Prepare the Croissants
Preheat your oven to 350°F (175°C). Tear the croissants into bite-sized pieces and place them in a greased baking dish.
- 2
Make the Custard
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until well combined.
- 3
Combine and Bake
Pour the custard mixture over the croissant pieces and gently fold in the chocolate chips. Allow the mixture to sit for about 15 minutes to soak. Bake in the preheated oven for 30-35 minutes until the top is golden brown and a knife inserted comes out clean.
- 4
Prepare Crème Anglaise
In a saucepan, combine 1 cup of heavy cream, 1/2 cup of milk, and 1/4 cup of sugar. Heat over medium heat until warm. In a separate bowl, whisk the egg yolks. Slowly add the warm cream mixture to the yolks while whisking. Return to the saucepan and cook on low heat until thickened. Stir in vanilla extract.
- 5
Prepare Warm Caramel Sauce
In a small saucepan, melt 1 cup of sugar over medium heat until it turns golden brown. Carefully add 1/2 cup of heavy cream and stir until smooth. Allow to cool slightly.
- 6
Serve
Serve the warm bread pudding drizzled with crème anglaise and warm caramel sauce.