Chocolate Bread Pudding

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Total Time
1hr 5mins
Prep
30 mins
Cook
35 mins

Breakfast decadence or an after-dinner dessert.

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Ingredients

Nutrition
  • 6 medium plain croissants (enough to make 6 to 6 1/2 c. lightly packed bite-size croissant pieces)
  • 6 ounces bittersweet chocolate, chopped (may use semisweet chocolate)
  • 2 large eggs
  • 2 large egg yolks
  • 1 14 cups heavy cream
  • 1 14 cups whole milk
  • 12 cup sugar
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°; butter a medium baking pan.
  2. Arrange bread pieces in the baking dish; scatter the chocolate over the bread.
  3. Whisk together the eggs, egg yolks, cream, milk, sugar, and vanilla; pour evenly over the bread and chocolate.
  4. Lightly pat the bread down in the custard.
  5. Let sit for 5-10 minutes; then stir and pat back down again, keeping the chocolate well distributed.
  6. A bit of the bread should remain above the custard.
  7. Bake for 35 minutes or until slightly puffed and golden with oozing chocolate; serve warm.