Chocolate-Walnut Bread Pudding with Cherry-Orange Compote

• 375°F convection | 400°F conventional

• Place one mixing bowl into the freezer to chill.
• Cut the croissant buns into bite-size squares. 
• Cut the cinnamon–brown sugar butter into small pieces.
• Lightly grease a baking dish with a few pieces of the butter. Sprinkle 1 tbsp. of the brown sugar over the bottom of the dish.
• Crack the eggs into a second mixing bowl and whisk until smooth. Whisk in the remaining brown sugar, three-quarters of the heavy cream, and a pinch of salt. Stir in the croissant squares, toasted walnuts, dark chocolate wafers, and remaining butter. Pour into the prepared baking dish and spread in an even layer. Let soak for 5 min. 
• After soaking, bake the bread pudding for 18-20 min, or until golden brown and a knife inserted in the center comes out clean. Carefully remove from the oven and let cool for 5 min. 
• While the bread pudding is cooling, remove the mixing bowl from the freezer. Pour the remaining cream into the chilled bowl, then add half of the powdered sugar. Whisk vigorously for 2 min, or until soft peaks form. 
• Empty the cherry and orange compote into a microwave-safe bowl and cover with a damp paper towel. Microwave in 30-sec increments until warmed through.
• Sift the remaining powdered sugar over the bread pudding and cut into equal pieces.

Transfer the bread pudding to serving plates. Top with the warm compote and dollops of the whipped cream.