Croissant and Chocolate Bread Pudding

Photo by Con Poulos

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Rating

★ ★ ★ ★ ★

Serves 8
Hands-On Time 10 min
Total Time 50 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 587 calories
- Calories 52% calories from fat
- Fat 31 g
- Sat Fat 19 g
- Cholesterol 242 mg
- Sodium 588 mg
- Protein 10 g
- Carbohydrate 64 g
- Sugar 2 g
- Fiber 2 g
January 2009

Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.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.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.

Ingredients

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

Directions

Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
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.
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.