This is such a rich and delicious recipe. With this Port-style wine, the nuts and chocolate will be something you remember for a long time. Change up the recipe with other nuts to create the flavor profile you like. One of my favorite substitutes is pecans!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 1 ½ c heavy cream
- 1 ½ c. milk
- ½ stick butter
- 10 ounces 85% dark chocolate, chopped
- 4 eggs
- ⅓ c. sugar
- 1 t. Vanilla
- 8 large croissants, cut into 2” cubes
- ½ c. macadamia nuts, toasted
Directions:
Step 1: Preheat the oven to 350 degrees.
Step 2: In a medium saucepan, heat the heavy cream, milk, and butter. When the butter has melted, remove from the heat and add the chocolate. Allow to sit for two minutes then whisk well until all the chocolate is incorporated.
Step 3: In a large mixing bowl, mix the eggs, sugar, and vanilla. Scoop one cup of the hot chocolate mixture and pour into the egg mixture, whisking constantly to temper the mixture. Add another cup whisking constantly then pour the remaining into the bowl and whisk immediately to blend.
Step 4: Stir in the croissant cubes and nuts. Mix well. Pour into a covered 2 quart buttered casserole dish. Cover and bake for 45 minutes. Remove the lid and bake an additional 15 to 20 minutes to allow the mixture to puff and the custard to bake through.
Step 5: Remove from the oven and rest for 10 minutes before serving. Serve with whipped cream and additional toasted nuts if desired.
Serves 8