Linda's English Chocolate Croissant Bread Pudding

READY IN: 1hr 50mins




  • Cut the croissants into 1" cubes. You should have about 3 1/2 cups.
  • Place the cubes in an 8x8x3" ovenproof baking dish.
  • In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
  • When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
  • Add the chocolate, and whisk until melted.
  • In a lg. mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture.
  • Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes As it soaks, fold the mixture a few times to ensure even soaking.
  • When ready to bake, heat the oven to 350.
  • Line a roasting pan that is 2" deep, and larger than the baking dish with paper towels.
  • Fill the pan with very hot water, and place the dish of Bread Pudding inside.
  • Bake until set, about 65-80 mins., depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes until knife inserted comes out clean.
  • Serve warm, with a scoop of Vanilla ice cream on each serving.