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Print this Recipe    Chocolate Almond

Chocolate, Croissant & Almond Bread Pudding

4 large croissants
8 oz. bittersweet chocolate, chopped into 1/2" chunks
4 oz. almond paste, chopped into 1/4" chunks
5 egg yolks
1/4 cup granulated sugar
1 tsp. vanilla
2 cups half and half cream

1 1/2 cups whipping cream
1 Tbsp. icing sugar, sifted
2 T. bourbon

Preheat oven to 350. Cut croissants in half and toast until golden
brown. Tear into 1/2 inch pieces and place in a 9" square deep
baking dish. Evenly distribute chocolate and almond paste chunks
over croissant pieces. In medium bowl, beat egg yolks, sugar and
vanilla together. Heat the light cream to just below boiling and
whisk into egg yolks. Pour egg/cream mixture over the croissants.
Cover pan tightly with aluminium foil and place in a larger pan.
Pour enough boiling water into the outer pan so that it comes
halfway up the side of the pan. Bake for 30 to 35 minutes or until
just set. Remove from water bath, remove foil and cool. In another
bowl, whip cream and icing sugar until soft peaks form. Stir in
bourbon serve whipped cream with pudding.

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