As we approach the first day of fall in a little over a month, General Mills Foodservice has shared the latest seasonal trends from Chefs of The Mills, its culinary team of experts.
The chefs have provided recipe ideas to get more out of less this fall, as they look to inspire foodservice operators this coming season. One of the tips shared by these culinary experts is Turn Your Stales into Sales.
Chef Jessie Kordosky recommends that bakers don’t let their stale baked goods go to waste. She has provided three recipes to take yesterday’s bakery case and turn it into today’s hot new menu special. The flavor combinations will keep customers coming back for more.
One of the recipes provided is Dark Chocolate Malted Croissant Bread Pudding. Leftover croissants get revitalized into a signature dessert with this recipe.
Dark Chocolate Malted Croissant Bread Pudding
Yields 16 servings
Ingredients
- Pillsbury™ Baked Croissant Butter Pinched Sliced - 3 oz (32104) 1 lb 5.00 oz or 6 each
- Heavy cream - 8 oz or 1 cup
- Whole milk - 1 lb 4.00 oz or 2 1/2 cups
- Chocolate chips, dark chocolate - 8 oz or 1 1/3 cups
- Eggs, large - 8 oz or 4 each
- Granulated sugar - 4 oz or 1/2 cup
- Vanilla extract - 2 tsp
- Kosher salt - 1/2 tsp
- Malted milk powder - 2 Tbsp
- Chocolate chips, dark chocolate - 3 oz or 1/2 cup
Directions
- Cut croissants into quarters.
- Heat cream and milk in medium saucepan just until a brief simmer (do not boil).
- Place 1 1/3 cups chocolate chips into a bowl; pour hot cream and milk over top and let sit for 5 minutes.
- Stir until combined and chocolate has completely melted; allow to cool an additional 5-10 minutes.
- Whisk together eggs, sugar, vanilla, salt and malted milk powder in separate mixing bowl until well blended.
- Add small amount of chocolate mixture slowly (while whisking) into egg mixture to temper the eggs. Slowly whisk in remaining chocolate mixture and mix well until combined.
- Reserve half of chocolate custard mixture.
- Add croissant pieces and ½ cup chocolate chips to remaining chocolate custard mixture then stir to evenly coat; deposit into well greased 2-inch half steam table pan.
- Pour reserved chocolate custard mixture over the top; cover with foil and allow to sit at room temperature for 1 hour (or under refrigeration overnight).
- Bake as directed below, removing foil after 25 minutes of baking and bake until knife inserted in center comes out clean (and temperature in middle reaches 190°F); serve warm.
- Convection Oven - 300°F for 45-50 minutes
- Rotate pan baked in convection oven one-half turn (180°) after 25 minutes of baking (and remove foil).
- Standard Oven - 350°F for 50-55 minutes
Tip: Garnish with a drizzle of roasted tahini or dark chocolate sauce, add fresh berries or serve with a scoop of malted milk ice cream before serving if desired. Note nutrition information will change. Switch the baking vessel and adjust the baking for individual portions as desired.
