I don’t think I’m going to have any trouble talking my husband into making this for me for Mother’s Day! It’s from Gale Gand at the Food Network and she says she started making it when she worked in England at the Stapleford Park Hotel. She also points out that using croissants that are a few days old will better absorb the liquids and give you a creamier, flakier dish.
Chocolate Croissant Bread Pudding
4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, …read more

For my friend’s birthday yesterday we did a little “petits fours party.” I used Gale Gand’s recipe for the cake and fondant glaze (way too sweet) and made my regular ganache.
As tasty as they are I don’t know that I’d use the ganache for any kind of formal serving unless you made them a day ahead to let them set up a bit more. I had draped them only a couple of hours before we decorated and they were still pretty tacky, so they’d be messy at a wedding reception or dinner unless you pass out forks with them. We …read more