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Croissant and Chocolate Bread Pudding

Yield Makes 8 servings

Ingredients

  • Unsalted butter for the baking dish, at room temperature
  • 6 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 6 croissants, cut into 1-inch pieces (about 1 pound)
  • 4 ounces bittersweet chocolate, cut into chunks

Nutrition Information

  • calories 587
  • caloriesfromfat 52 %
  • protein 10 g
  • carbohydrate 64 g
  • sugars 42 g
  • fiber 2 g
  • fat 34 g
  • satfat 19 g
  • sodium 588 mg
  • cholesterol 242 mg

How to Make It

  1. Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.

    In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.

    Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

    Make-Ahead Tip: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.