Testing Recipes
The last few weeks I have been testing recipes for my new cookbook Comfort Food for Every Season. I love blueberries so last week I tested several recipes with fresh blueberries. The first test was my blueberry scones. Scones are some of my favorite breakfast treats since technically they are a biscuit usually served with jam and tea. They are also delicious with a cup of coffee in the morning for a light breakfast. The blueberries are in season and these scones were delicate, flaky, and delicious! The second recipe was a Blueberry Breakfast Cake drizzled with a powdered sugar glaze and lemon zest. It’s going to be hard to figure out which one makes the cut but stay tune to see what happen.
I also tested two additional recipes that will make the cookbook. My Chives Bicusits came out awesome! I have to say that I have attempted to make biscuits several time in the past but with little success. These however were super easy and didn’t take a lot of time and turned out delicious! The second recipe I made, for the first time, was a Chocolate Croissant Bread Pudding. I have been wanting to make a bread pudding but haven’t had much time or desire to try my hand at this recipe. However, everything came together when I found some stale mini croissants and two regular croissants in our bread box. This bread pudding is dangerously addictive when you try it just out of the oven! Luckily for me I had several taste testers this time around that I can share these great dishes with and also get their feedback.
I am sharing the Chocolate Croissants Bread Pudding recipe for y’all to try for yourself! Also be on the lookout for more recipes and shares as I am testing and finalizing my cookbook recipes. I’ll be sharing some entertaining tips in my next blog that you can try and share with friends!
Remember it’s about creativity and sharing some of that Andrea’s Ambiance dust whenever and wherever you can!
Chocolate Croissants Bread Pudding
Ingredients
2 cup whole milk (warmed)**
1 cup heavy cream (warmed)**
3 eggs
3/4 cup white & brown sugar
1 teaspoon vanilla extract
1 teaspoon of cinnamon
1 vanilla bean, halved
4 large day-old croissants cut into 1/2 inch thick pieces (5 cups)
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
** See Cook Notes below
Directions
Spray 8 inch baking dish with non-stick cooking spray, set aside.
In a large mixing bowl warm the whole milk and heavy cream in the microwave for about 60 seconds. In a mixing bowl whisk together the eggs, sugar, salt, cinnamon and vanilla extract. Then add the mixture to your warmed milk.
Cut your croissants into ½ inch thick cubes and arrange a layer in the backing dish. Spread the semi-sweet chocolate chips over the cubes and then repeat with the remaining cubed bread and dark chocolate chips. Toss to combined . Add your milk mixture and over the bread gently press down the bread cubes and chocolate so they are covered with the pudding mixture. Let the mixture sit for at least 30 minutes.
Preheat the oven to 350 degrees F. Bake until golden brown, 40 to 45 minutes. Serve warm with whip cream.
**Cook Notes — Warming your milk helps the stale bread absorb the mixture more quickly. You can skip this step but I recommend you do not.
