Chocolate Bread Pudding
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 6 medium plain croissants (enough to make 6 to 6 1/2 c. lightly packed bite-size croissant pieces)
- 170.09 g bittersweet chocolate, chopped (may use semisweet chocolate)
- 2 large eggs
- 2 large egg yolks
- 295.73 ml heavy cream
- 295.73 ml whole milk
- 118.29 ml sugar
- 9.85 ml vanilla extract
directions
- Preheat oven to 350°; butter a medium baking pan.
- Arrange bread pieces in the baking dish; scatter the chocolate over the bread.
- Whisk together the eggs, egg yolks, cream, milk, sugar, and vanilla; pour evenly over the bread and chocolate.
- Lightly pat the bread down in the custard.
- Let sit for 5-10 minutes; then stir and pat back down again, keeping the chocolate well distributed.
- A bit of the bread should remain above the custard.
- Bake for 35 minutes or until slightly puffed and golden with oozing chocolate; serve warm.
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