Dark Chocolate Croissant Pudding with Brandy Soaked Cherry
Servings Prep Time
3servings 5minutes
Servings Prep Time
3servings 5minutes
For the Pudding
  • 3pcs croissant1 or 2-day old
  • 3/4cup melted dark chocolate or dark chocolate syrup
  • 1/4cup almondschopped
  • 2pcs Eggs
  • 1cup cream
  • 1tsp vanilla extract
  • 1/4tsp Salt
  • 1/2cup Sugar
For the cherries
  • 400g cherriespitted
  • 1strip lemon peel
  • 1/2cup Sugar
  • 1/2cup brandy
  1. Slice croissant half lenghtwise and spread one side with the dark chocolate. Put the halves together and slice into 2-inch pieces. Add into the baking dish.
  2. Whisk eggs, cream, vanilla, sugar, and the salt together then pour over the sandwich pieces. Gently push down the croissants to absorb the mixture.
  3. Cover with aluminum foil and place in the inner pot with the trivet. Close the lid and press Pressure Cook on High. Adjust time to 30 minutes.
  4. Once done, naturally release pressure for 10 minutes before releasing the rest of the pressure. Take the container out of the inner pot.
  5. Let sit covered for a few minutes and prepare the cherries.
  6. In a bowl, mix cherries, sugar and 1/2 of the brandy. Let sit for 10 minutes.
  7. Press Saute on the Instant Pot on Normal setting. Once Hot, pour in the cherry mixture, the rest of the brandy and the lemon peel.
  8. Saute the cherries until soft and reduced.
  9. Let it cool and serve with the croissant pudding.