This is another one of my winter favorites and with the drop in temperature today, I can’t think of any better dessert to savor by the fireplace! (The key is using stale croissants as they seem to sop up the cream better.)
Warm Chocolate Croissant Bread Pudding
4 stale chocolate croissants
2 1/4 cups whole milk
2 1/4 cups heavy cream
3 tbsp sugar
1 large egg
4 large egg yolks
1 tsp vanilla extract
Butter an oven-proof dish (6 cup capacity).
Cut the chocolate croissants into roughly 1″ cubes. Place in large mixing bowl.
In a medium saucepan, heat the milk and heavy cream until hot, but not boiling. Remove from heat. Whisk in the egg, egg yolks, vanilla and sugar. Whisk vigorously so the egg doesn’t “cook.”
Pour over cut up croissants and leave to soak for 15-20 minutes.
Preheat oven to 325 degrees. Bake pudding for 45 minutes or until softly set.