dessert for a crowd

Any killer ideas/recipes for family-style desserts for a group of 50-60 persons? Something that would hold up for a couple hours. I'm leaning toward bread pudding type stuff, but not being a dessert person, am feeling uninspired. Thanks.

We have a great recipe for a chocolate chip croissant bread pudding. WE served it for 47 last night at our annual Christmas Party. It was a huge hit. It can be made the day before and re-heated when needed.

PM me and I will give you the recipe.

Kevin

KevinT wrote:PM me and I will give you the recipe.

Why not post to the board, that way all can share.

We prepared in this a day ahead of time and baked according to instructions. To re-warm, we covered the dish with foil and placed in large roasting pan with hot water at 350F (convection) until warmed.

This is the second time we have made this and both times it was a huge hit with all of our guests. If you are having 50 people and preparing other desserts, 3 pans should be plenty.

We prepared these in disposable aluminum 9x13x4 inch pans (bought at Costco) and they worked great.

If you make it, let me know what you think. This will keep your Cardiologist in business if you eat it everyday :).

This is from the Nov. 2002 edition of Bon Appetit (page 64)

Chocolate Chip Bread Pudding with Caramel Suace (from El Dorado Cantina in Brentwood, CA)

12 Servings

6 large croissants, cut into one inch pieces (about 14 cups) (we bought the Costco croissants, and they worked great)
3 cups whole milk
3 cups whipping cream (Costco sells 1/2 gallons)
2 cups sugar
1 vanilla bean, coarsely chopped (Penzey's)
12 large eggs
1 cup semisweet chocolate chips (we used milk chocolate)
Purchased Caramel Sauce, warmed (we used Hershey's)

Preheat over to 350. Place croissants on baking sheet. Bake until lightly toasted, about 15 minutes. Cool completely

Bring milk, cream, 1 cup sugar and vanilla bean to simmer in heavy large saucepan over medium heat. Simmer about 5 minutes, stirring occassionally. Remove from heat. Cover, let stand 5 minutes.

Whisk eggs and remining 1 cup sugar in large bowl to blend. Gradually whisk in hot milk mixture. Strain custard into another large bowl.

Place croissant in 13x9x2 inch glass baking dish. Sprinkle with chocolate chips. Pour custard over, let stand at room temperature 1 hour, gently pressing to submerge croissant pieces into custard.

Preheat over to 350F. Place baking dish in large roasting pan. Fill pan with enough hot water to come halfway up sides of baking dish. Bake until bread pudding is puffed and golden, about 45 minutes. Cool 30 minutes.

Serve warm with caramel sauce.

Have you thought about doing an English-style trifle? This is great because it can be made ahead (and, I think, actually improves in taste after a couple days), is simple to make and doesn't require any same-day preparation except perhaps whipping some fresh cream.

Ideally, you'd like to present this in a true "trifle bowl"--clear glass with steep sides, but you could actually do one presentation style, then make several more in regular-old large kitchen bowls.

I don't have my trifle recipe handy or I'd post it, but it features one somewhat novel ingredient--strawberry jello. When you're making the fruit, liquor and ladyfinger layers, simply pour on some fresh jello (i.e., the liquid that isn't yet set)...the end result is that your ladyfingers will be wonderfully soaked in what tastes like a berry juice, but they'll hold together rather than dissolving and getting overly mushy.

Cobbler & Ice Cream.... works at boyscout jamborees...

Many thanks to everyone for the ideas.