Coffee and White Truffle Croissant Pudding
By: Kathi Hemmer - Grand Junction, CO - 3rd Place Winner 2016
"I LOVE COFFEE. My family loves bread pudding...so...I created the best of both.
What is better than a excellent cup of Coffee and a Croissant. Add some white truffle chocolate and raspberries and put it all together in a bread pudding. Yummy!! Enjoy with a cup of your favorite Door County Coffee. I love the Black Velvet coffee, also a good choose is the seasonal coffee - Autumn Spice because of it's hint of cinnamon. For the tea drinkers, try Door County Cinnamon Loose Leaf Tea, a great combination of black teas, cinnamon and just a hint of orange."
This is a user-submitted recipe. It was also tested in the kitchen of the Door County Coffee Café.
Ingredients
Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground
- 12 Croissant – tore up
- 3 shots Door County Elite Espresso
- I T vanilla
- 1 ½ cup evaporated milk
- 1 ½ cup heavy cream
- ½ cup sweetened condensed milk
- ½ cup sugar plus 2 T
- 5 eggs
- ½ t Saigon Cinnamon plus ¼ t
- 1 cup White Truffle Chocolate plus ½ cup
- 1 cup Raspberries, ¾ cup crushed
Instructions
- Preheat oven 350 degrees
- Combine and mix well: milks, eggs, sugar, spices, vanilla and Elite Espresso
- In small microwave bowl, melt 1 cup White Truffle Chocolate (for best results, melt in 25 second increments)
- Take ½ cup of the egg mixture and quickly whisk it into the melted chocolate to help temper the egg
- Then add that to the large bowl of the egg mixture & whisk to combine
- Add Croissants – let sit to absorb - 20-30 minutes
- Pour into 13 x 9 pan
- Sprinkle a small mixture of cinnamon (1/4 t) and sugar (2 T) over the top
- Place pan on deep sided cookie sheet
- Add water (about 1/2”) to cookie sheet
- Cook for about 30 – 35 minutes
- Serve warm or cold
- Melt ½ cup While Truffle Chocolate and crush ¾ cup raspberries, then drizzle each on top