1. Toffee
3/4 C sugar
3/8 C heavy cream
3/8 C butter
Cook at low-medium heat for about 8 minutes until caramel color.
Pour on silicone mat or wax paper lined pan.
Cool and chop
2. Bread Puddings
1.25 C heavy cream
1 egg
1 yolk
3T sugar
3oz Bittersweet Choc
1-2 large croissants diced
Butter for large ramekins
(Toffee pieces chopped)
-Add diced croissants to buttered ramekins
-Combine cream, ½ sugar and chocolate in a pan and bring to a slight boil
-In a separate bown, mix in egg, yolk, and remaining sugar and temper with chocolate cream mixture by slowly pouring while whisking into the egg and sugar mixture
-Pour mixture evenly in the ramekins
-Make sure croissants have evenly soaked up cream, and add a small amount of chopped toffee to each mold
-Cook in hot water bath at 300-325 for 1 hour |
3. Caramel
1/4 C water
1 C sugar
-Cook until light golden color
-Then add 1 C heavy cream and reduce until caramel consistency
-Add 2 Tablespoon whole butter and 1 Teaspoon vanilla, Cool
Each individual bread pudding is heated with caramel. We also serve it with a scoop of vanilla ice cream, strawberry, and powdered sugar to finish it off. Enjoy! |
