Bread Pudding


Serves 6   Active Time 30 min.   Total Time 45 min.



1/4 cup dried cherries

1/4 cup pecans

Canola oil for greasing

2 cups heavy cream

1 vanilla bean

4 large egg yolks

3/4 cups sugar

1/4 teaspoon salt

3 day-old croissants

2 tablespoons coarsely grated bittersweet chocolate (about 1 ounce)





1. Preheat the oven to broil.

2. Put the cherries in a small bowl, cover with boiling         water, and let sit for 20 minutes, then drain.

3. Spread the pecans out in a pie tin, place on the             middle rack of the oven, and carefully watch for 1 to     2 minutes or until the nuts are golden. Cool, then         chop.

4. Preheat the oven to 350° F. Grease two ovenproof         bowls (with 4-inch diameters) with canola oil.

5. Add the heavy cream to a medium saucepan. Slice       the vanilla bean in half lengthwise and scrape the         seeds from the pod into the liquid, then add the           pod. Simmer over low heat for 8 to 10 minutes, then     remove the vanilla bean pod.

6. Combine egg yolks, sugar, and salt in a medium           bowl and whisk together. Slowly pour in the cream       mixture while whisking.

7. Tear the croissants into 6 pieces each and place in a     medium bowl, then cover with the remaining cream     and egg mixture. Allow the croissants to absorb the     liquid for about 10 minutes. Add the cherries.

8. Transfer the mixture into the prepared bowls and           sprinkle the top of each bowl with the chocolate           and toasted pecans. Place them in the oven and           bake for 25 minutes or until set, then serve.


© 2016 Jon Ashton