I just had another birthday. Ugh. The worst. I feel weird about getting older. I want people to notice and not notice me at the same time. I want to celebrate and cry all at once. I’m too neurotic for birthdays. Can we just skip them but still somehow be worshiped for a minute once a year? I don’t know. I’m just weird I guess.
One good thing about having a new job in a new city is that nobody that I come in contact with on a daily basis, other than my husband of course, knew it was my birthday, so there was no singing where people awkwardly look at me while I blush and try to hide. It was amazing.
It’s definitely the holidays, at least according to the heaps of treats everywhere I go. Now is exactly the time to be as indulgent as you want. You’ll never have a better excuse. So you can’t give me one good reason why you shouldn’t be making Chocolate Croissant Bread Pudding right now. Seriously. Buttery croissants soaked in cream and eggs and cooked until golden brown and puffy. Plus chocolate! You guys. It’s ridiculous.
And just in case you were wanting to make your life extra awesome, you’ll want to consider topping your warm bread pudding with a splash of Bailey’s. Or a scoop of ice cream. Or both. #yolo
It’s okay to celebrate, and it’s awesome to celebrate with Chocolate Croissant Bread Pudding. Let’s do it.
- 6 croissants, preferably a bit stale
- 2 cups whole milk
- 2 cups heavy cream
- Pinch of salt
- 4 ounces semi-sweet chocolate chips or chopped chocolate
- 6 egg
- 1 cup sugar
- Tear your croissants into bite-size pieces and spread them evenly in a large rectangular baking dish. 13x9 is plenty big enough.
- In a saucepan over medium heat, heat up the milk, cream, and salt until you just start to see the hint of bubbles around the edge of the pan. Remove the pan from the heat and add the chocolate. Let it sit for about a minute, then whisk to combine the chocolate with the cream.
- In a large mixing bowl, whisk together the eggs and sugar. Continue whisking constantly while you slowly add the cream and sugar mixture to the eggs. Just drizzle it in, then whisk until everything is nicely combined.
- Strain the mixture as you pour it over your croissant pieces. Give it a light toss and make sure all the pieces are pressed down into the egg mixture. Let it soak for about 15 minutes.
- Preheat your oven to 350 and put a kettle on to boil.
- Place your baking pan inside a roasting pan and place it on the rack of your oven. Pour the water from your recently boiled kettle into the roasting pan until it's about halfway up the baking pan, then gently slide the rack in place. Bake for about 45 minutes or until set.
- Serve warm. Store any leftovers in the fridge and reheat before serving.