Panko Fried Chocolate Bread Pudding
- 1/2 cup sugar
- 5 oz butter
- 5 egg yolks
- 2 cups cream
- 10-12 chocolate croissants*
- 5 egg whites, slighty beaten
- 1 cup panko bread crumbs
for the sauce:
- 2 cups cream
- 2 cups semi-sweet chocolate chopped
1. Cream the butter and the sugar.
2. Add the yolks slowly, scraping the bowl once .
3. Add the cream slowly, scraping the bowl often. The mixture will appear broken, with tiny bits of butter floating around. This is what you want.
4. Soak the chocolate croissants.* You want to use enough bread to make a wet looking paste. Soak for 30 minutes.
5. Place the pudding in a baking dish and cover it with foil. Bake in a water bath 350 for 25-30 minutes, until custard is set. Remove the foil for the last 10 minutes to brown the top.
6. Eat some of the pudding as soon as its cool enough to. Then let the pudding set overnight in the fridge.
7. Cut the pudding with a small round cutter. Bread the nugs by dipping them in the egg whites and then rolling them in the panko.
8. Deep fry the nugs in 350 degree oil until they are golden brown.
9. To make the sauce, scald the 2 cups cream and pour it over the chopped chocolate. Mix until the chocolate is melted Serve warm. You can make this ahead and re-heat it in the microwave.
*If you can’t get chocolate croissants, you can use any old bread you have lying around, just use enough to make that wet paste.