Bread pudding with whipped cream

Ingredients:

Bread pudding

• 6 toasted croissants, cut into 2.5cm pieces.
• 1 toasted cinnamon roll with raisins, cut into 2.5 cm cubes.
• 2 tbsp (30 g) butter
• 1 cup semi-sweet chocolate chips
• 6 cups of milk
• 1.5 cups chocolate syrup
• 3 tbsp. cane sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp salt
• 6 eggs
• Nutmeg shavings (grate 5-6 times on a special grater)

Topping

• 6 tbsp (90 g) butter, chilled and cut into small cubes
• 2 tbsp. flour
• 1 cup chopped pecans
• 0.5 cup cane sugar
• 1 teaspoon sea salt
• 0.5 tsp ground cinnamon
• Cognac whipped cream, for serving

Cognac whipped cream

• 1 cup heavy cream 33%
• 1 tbsp. cognac
• 1 tbsp. sugar

Preparation:

1. Preheat oven to 170°C. Grease the sides and bottom of a baking pan with butter.
2. Bread puddingPlace the croissants, brioche bun, and chocolate chips in a large bowl. Gently mix and transfer to the prepared baking pan, making sure not to let the chocolate chips settle to the bottom.
3. In a large bowl, whisk together the milk, chocolate syrup, cane sugar, cinnamon, salt, nutmeg, and eggs. Pour the chocolate pudding mixture over the bread and press down on the bread to coat it with the cream. Let it sit for 10 minutes. Then press down again lightly.
4. ToppingIn a medium bowl, combine the butter pieces with flour until they are coated on all sides. Then, add the pecans, cane sugar, salt, and cinnamon. Mix by hand until the butter is combined with all the ingredients. Sprinkle the top of the pan evenly.
5. Bake for 45-50 minutes, until the edges are golden brown and the center springs back when pressed. Let cool for about 30 minutes, then cut into attractive squares or leave as is. Serve with a dollop of cognac whipped cream. Can also be eaten cold.
   
   Recipe Bread pudding with caramel cream.
   
   Cognac whipped creamIn a large bowl, beat the heavy cream until soft peaks form. Pour in the cognac, add the sugar, and continue beating until stiff peaks form. Chill and serve cold.