From author Giselle Courteau, “This bread pudding is by far my biggest temptation when working at Duchess. It doesn’t have that eggy texture and sogginess so common to 0ther bread puddings. Instead, we’ve created one that is rich, sweet, and buttery. It’s all the more indulgent because we use day-old croissants rather than plain bread.” Ingredient modifications: I made this twice and used ¾ cup and ⅔ cup organic sugar and both times found it plenty sweet enough. I actually preferred the version with less sugar. I subbed in bourbon for brandy, used very large 6 day-old croissants (which I would guess amounted to between 8-10 cups when chopped), and used a chopped 70% dark chocolate bar instead of the chips. I also topped it with fresh raspberries and a dusting of icing sugar for the prettiness factor. Lastly, I forgot to butter the baking dish (both times–oops), but it didn’t affect my pudding. Giselle’s original recipe is listed below.
- 1¼ cups (250 g) sugar
- 3 large eggs
- 1 cup (242 g) whole milk
- 2 tsp vanilla extract or paste brandy
- 2 tsp (I used bourbon)
- 1 cup (128 g) roughly chopped pecans
- 5 or 6 (about 5 cups) day-old croissants or pains au chocolat, cut into 1- to 2-inch chunks
- 1/2 cup (80 g) milk or dark chocolate chips (I used chopped 70% dark chocolate)
- Preheat your oven to 350°F (180°C). Butter a 9×9” baking dish.
- In a large bowl, whisk together the sugar and eggs.
- Add the milk, vanilla, brandy, and pecans and mix until well combined.
- Add the croissant chunks and chocolate and toss using your hands to make sure that all the pieces of croissant are well coated. Let soak for 15 minutes.
- Pour the mixture into the baking dish and bake for 45 minutes, or until the top is golden brown and crispy.