Chocolate Croissant Bread Pudding

Recipe Ingredients

8		Frozen petite croissants from a 6 oz pkg - (dinner size)
2 cups	474ml	Half and half
2 cups	474ml	Whole milk
2 cups	220g / 7.8oz	Semisweet chocolate chips
4 cups	792g / 27oz	Eggs - at room temperature (large)
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

Heat oven to 325F. Generously grease an 11 3/4 x 7 1/3 x 1 3/4-in. baking dish or other shallow 2-quart baking dish. Slice top third off each croissant and reserve. Cut or tear rest of croissants in small pieces.

Heat half and half and milk until steaming (take care it doesn't boil over). Remove from heat, add 1 3/4 cups chocolate chips. Let stand until melted. Stir to mix (there will be specks of chocolate throughout).

Whisk eggs, sugar and vanilla in a large bowl. Slowly whisk in hot chocolate mixture.

Add croissant pieces, pushing them down into the custard. Pour into prepared baking dish. Arrange reserved croissant tops on top. Scatter remaining 1/4 cup chocolate chips on top.

Bake 25 to 35 minutes until center of custard is still soft and jiggles slightly when dish is shaken. Serve warm or at room temperature.

Source:
The Best of Woman's Day, Collector's Edition

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