My hubby made this pudding for a dinner we hosted last week. Since Thanksgiving and Christmas are approaching, this is a nice dessert to be included in the menu. The whiskey sauce compliments the chocolate pudding perfectly. This dessert is sinful but irresistable!
Largely adapted from Stonewood’s recipe
Ingredients for Whiskey Sauce:
¼ cup water
1 cup sugar
⅛ tsp. vanilla extract
1 oz. Bourbon Whiskey
1 egg
2.5 ounces butter
Ingredients for Pudding:
8 pcs frozen large croissants
2 c. half and half
2 c. whole low fat milk
2 c. semisweet chocolate chips
4 lrg Large eggs at room temperature
1/2 c. sugar
2 tsp vanilla extract
Method to make Whiskey Sauce:
Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon & bring back to a boil. Beat eggs in a stainless bowl, put half of the syrup into eggs and stir continuously. Pour eggs back into syrup.Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store in proper container.
Method to make chocolate pudding:
Heat oven to 325F or 160C. Generously grease an 11 3/4 x 7 1/3 x 1 3/4-in. baking dish or possibly other shallow 2-qt baking dish. Slice top third off each croissant and reserve. Cut or possibly tear rest of croissants in small pcs. Heat half and half and low fat milk till steaming (take care it doesn't boil over). Remove from heat, add in 1 3/4 c. chocolate chips. Let stand till melted. Stir to mix (there will be specks of chocolate throughout). Whisk Large eggs, sugar and vanilla in a large bowl. Slowly whisk in warm chocolate mix. Add in croissant pcs, pushing them down into the custard. Pour into prepared baking dish. Arrange reserved croissant tops on top. Scatter remaining 1/4 c. chocolate chips on top. Bake 25 to 35 min till center of custard is still soft and jiggles slightly when dish is shaken. Serve hot or possibly at room temperature.
