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Croissant and Chocolate Bread Pudding

Con Poulos
8 Hands-On Time: 10m Total Time: 50m

Ingredients

  • unsalted butter for the baking dish, at room temperature
  • 6 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 6 croissants, cut into 1-inch pieces (about 1 pound)
  • 4 ounces bittersweet chocolate, cut into chunks
  • 1/2 teaspoon kosher salt

Directions

  1. Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
  2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
  3. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
By Kate Merker,  January 2009
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Quick Tip

Make-ahead: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.

Nutritional Information

  • Per Serving
  • Calories 587Calories From Fat 52%
  • Fat  34g
  • Sat Fat  19g
  • Cholesterol  242mg
  • Carbohydrate  64g
  • Sodium  588mg
  • Protein  10g
  • Fiber  2g
  • Sugar  2g
What does this mean? See Nutrition 101.

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