Chef Jason Bangerter's unbridled passion for excellence is fuelled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients.
"This is a delicious and easy way to use up any day-old crusty bread or butter croissants with some simple pantry items combined with fresh, Ontario-farmed whole cream and milk chocolate!"
Place the croissants and chocolate into a medium bowl.
In a second medium bowl, add the eggs, 2 cups of the cream, 2 tablespoons of the sugar, cinnamon and salt. Whisk well to mix.
Pour 1/3 of the cream mixture into the bowl with the croissant and chocolate. Gently stir the mixture to moisten the croissant and combine well with the chocolate. This is a good time to taste the mixture and adjust to your liking with more sugar and spice if you desire.
Butter the baking pan (I use a 5-inch cake pan), dust with a pinch of sugar and spoon the prepared croissant mixture into the baking pan, spreading it evenly.
Pour the remaining cream mixture into the baking pan and sprinkle with more chocolate and sugar.
Create a water bath by placing the prepared baking pan into a larger pan. Pour hot water into the larger pan until there is enough to reach halfway up the sides of the prepared baking pan.
Carefully transfer to a preheated oven and bake at 350°F (180°C) for 25 minutes or until the pudding is just set (soft and jiggly) and the top of the pudding is golden brown. Cooking time will depend on the size of your baking pan and how deep your pudding is.
Once the pudding is set, remove from the water bath and allow to sit and cool slightly at room temperature for 5 minutes before digging in.
While the pudding cools, whip some cream! In a medium bowl, whisk the remaining cream, sugar and some vanilla, and serve on top for a great accompaniment.
Tip: Ice cream or vanilla whipped cream make a great accompaniment to this decadent creamy treat. Happy cooking!