Bread Pudding
Medium
Makes: 10 Yield
An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the rich butter bread pudding.
An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the rich butter bread pudding.
Shelf life:
1 Day
Conservation:
Room temperature
Containing: 3 Components

Strawberry Compote

Ingredients: Strawberry Compote

  • 125 g
    IQF Strawberries
  • 37 g
    sugar

Preparation: Strawberry Compote

  1. Bring the strawberries and sugar to a light boil
  2. Reserve

View tools

  • Saucepan
  • Rubber Spatula

Yogurt White Chocolate Whipped Ganache

Ingredients: Yogurt White Chocolate Whipped Ganache

Preparation: Yogurt White Chocolate Whipped Ganache

  1. Bring the cream to a simmer
  2. Pour over the chocolate, and cool to 30°C
  3. Slowly add the cream to the yogurt and whip to soft peak

View tools

  • Saucepan
  • Infrared Thermometer
  • Bowl
  • Stand Mixer
  • Whip Attachment

Assembly

  1. Once the bread pudding has cooled, cut the desired shapes
  2. Bring the frying oil to 175°C
  3. Fry the bread pudding then roll it in granulated sugar
  4. Place on a plate make sure it is off-centered
  5. Add the strawberries compote and a dollop of whipped ganache

View tools

  • Knife
  • Bowl
  • Cutting board
  • Sauté pan

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