Warm Milk-Chocolate Croissant-Bread Pudding

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups whole milk
  • 12
    vanilla bean, split and seeds scraped
  • 14
    teaspoon salt
  • 34
    lb milk chocolate, cut into 1/2-inch pieces
  • 6
    large eggs
  • 6
    large croissants, cut into 1-inch cubes (approx 1 pound, day old is fine)
  • vanilla ice cream (optional) or coffee ice cream, for serving (optional)
Advertisement

DIRECTIONS

  • Preheat the oven to 350°.
  • In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer.
  • Cover and allow the milk stand off the heat for 15 minutes.
  • Discard the vanilla bean.
  • Add half of the chopped milk chocolate to the warm milk and whisk until smooth.
  • Let the milk and chocolate mixture cool for 15 minutes.
  • Whisk in the eggs.
  • In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate.
  • Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard.
  • Bake for 30 minutes, until the bread pudding is risen and set.
  • Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream.
  • To Make Ahead:
  • The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.
Advertisement