Cook's Companion CCAF126 Instructions & Recipes page 49

Ingredients
2 ½ c ups h eavy c ream
¾ c up s ugar
4 l arge e ggs
½ t easpoon k osher s alt
1 t easpoon f resh l emon j uice
1 t easpoon p ure v anilla e xtract
5 c roissants, c ut i nto 1 i nch c ubes
Non-­‐s.ck c ooking s pray
¼ c up c hocolate c hips
½ c up m ini m arshmallows
InstrucBons
1. With a b lender, c ombine t he c ream, s ugar, e ggs, s alt, l emon j uice a nd
vanilla e xtract. P uree u n.l s mooth.
2. Place t he c roissant c ubes i n t he b asket. S et t he t emperature f or 4 00
degrees a nd . me t o 5 m inutes t o t oast t hem.
3. Place t he t oasted c ubes i n t he c ustard m ixture a nd a llow t o s oak.
4. Spray a n o ven-­‐safe d ish* w ith n on-­‐s.ck s pray; a dd t he c ustard m ixture w ith
the c hocolate c hips a nd m arshmallows m ixed i n.
5. Place t he d ish i nto t he a ir f ryer.
6. Set . mer f or 2 5 m inutes a nd t emperature t o 3 40 d egrees.
7. When c ook . me i s c omplete, s erve w arm w ith w hipped c ream.
* N ote I ncluded
Chocolate M arshmallow B read P udding
Serves 2 -­‐4
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