4 Medium croissants
1 cup Milk (do not use non-fat)
1 cup Whipping cream
5 oz Semi-sweet chocolate, coarsely chopped
3 Large eggs
½ cup Granulated sugar
1 ½ tsp Vanilla
½ cup Dried cherries
Soak dried cherries in water, or liqueur such as Port or Kirsch, until plump. Drain and set aside. Preheat oven to 325 F. Slice croissants into 2 inch cubes. In a heavy medium saucepan over medium heat, whisk together milk, cream and sugar. Stir until sugar is dissolved and mixture comes to a boil. Remove from heat. Add chocolate; stir until melted and smooth. Beat eggs and vanilla together in large bowl. Gradually whisk in chocolate mixture. Gently add cherries and croissant cubes, letting them absorb some of the custard, about 10 minutes. Transfer soaked croissants and remaining liquid into a non-stick or greased 8x8 inch square baking dish, being careful not to crush the croissants.
Place into a larger baking dish and set on oven rack. Fill outer dish with boiling water, to about half way up the sides of that containing the pudding. Bake about 1 hour, or until pudding is set. Remove from water bath and allow to rest on a baking rack before serving. Serve warm or cold.
Shallow Suggestion: The water bath method of baking creates slow, even heat that results in a custard-like pudding. For the best results, using a shallow baking dish that’s about 2 inches deep will ensure the pudding sets in the centre.
(copyright Darcie Hossack 2003)