Langdon Hall Breakfast: Lobster, Eggs & Croissant

 

A lovely breakfast in the garden at Langdon Hall, with warm flakey croissant and homemade preserves, Coconut Yogurt with pineapple, a hot frothy cappuccino, and Scrambled Eggs with Lobster artfully garnished with fresh herbs. A delicious end to our weekend with hopes of returning soon. 

Lobster and Champagne Eggs, soft scrambled with breakfast radish and fine herbs

Farmhouse Eggs with Lyonnaise potato, handmade country sausage and grilled tomato

Coconut Yogurt with pineapple, lime and garnished with fresh herbs and flowers

www.langdonhall.ca

Jason Bangerter’s Croissant and Chocolate Bread Pudding

Serves 4-6

Recipe courtesy of Chef Jason Bangerter

1 tsp unsalted butter

4 cups diced croissants, or other old bread

1 cup milk chocolate, chopped

2 cups whipping cream

2 cups whipping cream

1/2 vanilla bean, seeds scraped out, or 1 tsp pure vanilla extract

1 tsp cinnamon

pinch kosher salt

Preheat oven to 350°F. Butter a 9-inch round cake pan and dust with sugar.

Place croissants and chocolate into a medium bowl. In a second medium bowl, whisk together eggs, cream, sugar, vanilla, cinnamon and salt. Pour 1/3 of the cream over the croissants and chocolate. Gently stir to moisten the croissants.

Transfer croissants and chocolate to pan, spreading evenly. Pour remaining cream mixture overtop. Sprinkle with more chocolate, cinnamon and sugar.

Place the pan inside a larger high-sided pan. Pour hot water into larger pan until it reaches halfway up the smaller pan. Bake until custard is set and the top is golden brown, about 25 minutes. Remove bread pudding from the large pan and cool 5 minutes. Serve with ice cream or vanilla whipped cream.

This is a great way to use up old bread. Change it up with dark or white chocolate and/or dried fruit – like cranberries or raisins – or nuts, like chopped cashews or pecans. Just add these to the bowl with the croissants and chocolate at the beginning of the recipe.