Fluffy, chocolaty, buttery, and rich, Chocolate Croissant Bread Pudding is so much amazingness.
Total Time:1 hour 15 minutes
Yield:8 servings 1x
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
1 cup sugar
Tear your croissants into bite-size pieces and spread them evenly in a large rectangular baking dish. 13×9 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.
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