My family and I LOOOVE this bread pudding. It's our traditional Christmas breakfast because it is so rich and comforting, but also a snap to whip up (I chop the chocolate and croissants the night before). Sometimes we also sneak it in for Mother's Day or Easter, it's kind of a special occasion thing for us because it's so delicious. But I have also taken it as a breakfast "kit" to friends who are sick or have had new babies - cut croissants and chocolate in a bag, liquids mixed up in a container, with a note card with cooking instructions. We have also substituted blueberries for the chocolate, it's also amazing. It's hard to beat a bread pudding made with croissants. TIP: when transferring soaked bread & chocolate to baking dish, use hands or slotted spoon and do not transfer extra liquid. It's just right with just the liquid the bread has soaked up.
Croissant and Chocolate Bread Pudding
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Amount per serving
- Calories: 587
- Calories from fat: 52%
- Protein: 10g
- Carbohydrate: 64g
- Sugars: 42g
- Fiber: 2g
- Fat: 34g
- Saturated fat: 19g
- Sodium: 588mg
- Cholesterol: 242mg
- 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
- 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.
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