- 6-8 large croissants
- 4-5 muffins (any flavor)
- 2 cups chocolate chips
- 3 cups sliced peaches (canned are fine)
- 3 cups heavy cream
- 3 eggs
- 1/4 cup sugar
- 2 Tablespoons vanilla
- 8 ounces mascarpone cheese (this is very similar to ricotta cheese but more creamy like cream cheese, it is an italian cheese so not sure of the substitution)
Preheat the oven to 350 degrees F.
In a medium pan, whisk together the heavy cream, sugar and vanilla. When very warm, add a small amount to the beaten eggs and then pour the eggs into the pan, stir in the cheese and cook until warmed through. Cut us croissants and muffins and mix together. Stir in slice peaches (I actually cut the peaches into smaller pieces to mix them in fully) and chocolate. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Bake for 45 minutes until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature with Creme Anglaise Sauce (below)
Creme Anglaise Sauce
• 3 vanilla beans, cut in ½
• 1 quart milk
• 6 ounces sugar
• 12 egg yolks
In large pan warm milk and sugar with vanilla beans. Cook, stirring reguarly until the vanilla beans start to break down and the milk is very warm. Take out the vanilla beans. Beat the egg yolks until frothy. Add a little of the mild into the eggs to warm eggs. Add the eggs to the milk and cook until starts to thicken. Let cool while bread pudding cooks. Pour sauce over each serving and can top with whipped cream if desired. Chocolate whipped cream is especially good.