Croissant and Chocolate Bread Pudding

To pixelgrrl: Thanks for the reply; that's what I thought but I didn't want to waste any time or money. Don't know how to reply to you on a personal basis so I just put it here.

I haven't seen an answer yet for the question posed by kbisords21, i.e. are the croissants already baked before you make the dish? Do you purchase croissants that are already baked in a bakery or do you buy the type that you bake yourself in the dairy case? Like her I feel as though some of you may feel as though this is a no-brainer but it really isn't especially considering how so many have commented on the length of time it takes to bake the dish.

Cooked this the other day during a visit with my parents. Made it just like the recipe says, and it turned out very well. Like the comment below, using an electric stove that's known to be slightly flopsy, I had to leave it in another 20 minutes as the knife just wouldn't come out "clean" (really hard to tell with this stuff..). This made the top very browned, but it added a nice contrast in final texture. My mom was a hard sell as she likes more traditional cinnamon and brown sugar bread pudding with a glaze like you'd see at a buffet, but we decided to serve it with vanilla ice cream melting on top to form a slight sweet sauce which we all thought added the right touch. Would make again.

Seriously... how could it come out wrong? :) Very nice. I had to bake it much longer than suggested. Probably a total of 60 minutes, and left it in the oven after turning it off.

This may be a dumb question, but are the croissants already baked before you cut them up and make the dish? Sounds like a yummy recipe! I'd love to try it the grown-up way too like the tip suggests! =D

This is an amazing dessert, but soooo rich. I made it last year for New Year's Eve and everyone loved it. I want to make it again this year but would love to lighten it up a bit. Maybe try 4 eggs instead of 6 egg yolks; half and half instead of heavy cream? Any suggestions?

I loved this recipe! It barely made it to our brunch table with everyone ooh-ing and awe-ing over it and picking on it. Slight variation: I used 4 croissants and 1/2 a day old French Bread loaf and I (and all our family) thought it turned out amazing!

This is great! Super easy to make and a definite crowd pleaser. We served warm with a scoop of vanilla bean icecream, and although it is rich, it's so delicious!

Served this at a family function, everyone loved it! It is very rich so you can only eat a little at a time but it was a great, different dessert that has already been requested again!