A note from Chef Doughty…my days of laboring over complex, multi-step preparations for a dessert are over. There are enough wonderful dessert recipes on-line to last a lifetime and engage any level of experience. They all have merit. Nowadays my desserts tend to be simpler, somewhat unique and of course delicious!
Desserts typically fall into five categories: Fruit based, custard based (ice cream and puddings with eggs), pastries, cakes, and cookies.
Ask yourself the following questions when trying to decide which type of dessert to make.
1. Did the elements of the meal, to this point, include fruit? If not, maybe fruit is in order.
2. Were there sides that used a lot of cream? If so, stay away from custards and introduce a new ingredient.
3. Was the meal so filling that you are wondering whether or not to serve dessert?
4. Is there a theme in the main meal that you wish to continue?
Desserts can be the perfect opportunity to round out and complement the primary course. Portions should be small and the overall effect light so that people are pleasantly satisfied and not uncomfortably full.
If You Love Bread Pudding this is something you need to try.
If you aren’t sure about it, this will convert you.
FEATURED RECIPE:
Chocolate Croissant Bread Pudding
6 larger-sized croissants
8 ounces semisweet chocolate
For the custard:
3 cups half and half or whole milk
6 large eggs
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
finely grated rind of one orange (optional, but I love it)
Directions:
Preheat oven to 325 degrees.
Take 6 large croissants (one or more days old) and cut in half lengthwise as if you were making sandwiches. Melt 8 ounces semisweet chocolate chips in the microwave (carefully on low power) and then divide chocolate among the six croissant bottoms and spread to all the edges. Cap them with their lids and press the lids into the chocolate. Take sandwiches to the fridge and allow the chocolate to harden.
Meanwhile make the custard by combining all the remaining ingredients in a bowl and whisk until well blended. Set aside.
When the chocolate in the croissants is completely chilled and hardened, take a serrated knife and cut the croissants into large one-inch cubes and transfer them to a greased 9×13-inch baking pan. A glass pan is preferred and ensures that there will be no transfer of a metallic taste. Pour the custard mixture evenly over the cubes and turn them gently, as needed, to allow the custard to absorb into each of the bread pieces.
Bake until the center is just firm and no wet custard is apparent in the middle, about 45 minutes. Any dish made with eggs will puff as the eggs get done, so look for puffy edges and a firm center as another indicator of doneness. When done, remove from oven, cool and serve. The pudding is best served warm but can be made ahead and warmed gently for service. I love this with caramel and chocolate sauce and, of course, whipped cream.
Variations:
You can go crazy making variations from this basic recipe. You can use different types of chocolate. In fact, if you have a “special, more costly and unique bar” it would highlight well in this recipe. This custard is not overly sweet so if you use a bitter chocolate you may want to increase the amount of sugar called for. On the other hand, if you use milk chocolate or white chocolate you may want to decrease the amount of sugar called for. You could sprinkle some tart cherries over the melted chocolate, before capping the croissant shut. Try the recipe first in its basic format, and on subsequent makings – try the variations.
Hungry for more? Check out Chef doughty’s book; The Chef Within Dinner Edition. Find more information and order your copy online here:
https://www.thechefwithinbook.com/bookstore/dinner-book
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