Croissant Bread Pudding

Croissant Bread Pudding

Serves 12


1/2 cup dried cherries
1 cup hazelnuts
3  cups heavy cream
1 vanilla bean, scraped
10 large egg yolks
2  cups sugar
1  tablespoon salt
7 day-old croissants
1/2  cup bittersweet chocolate pistols, cold
 butter for ramekins





  1. Soak the cherries in hot water for 10 minutes to soften. Meanwhile toast the hazelnuts in a 350 degree for 4 minutes, cool and chop.

  2. Grease the ramekins with the butter.  In a saucepan over medium heat, gently heat the cream with the scraped vanilla bean in it. Once hot remove the bean.

  3. Cream together the egg yolks, sugar, and salt. Temper the warm cream into the egg mixture.

  4. Tear the croissants into pieces and toss in a bowl. Pour in the cream mixture and let it sit for 5 minutes to absorb a little. Fold in the cherries and half the chopped hazelnuts.

  5. Working quickly, fold in the chocolate. 

  6. Divide mixture between pre-buttered ramekins. Bake for 10 minutes until set.