Warm Milk-Chocolate Croissant-Bread Pudding
Roger Freedman, the chef at Rendezvous Bistro in Jackson Hole, Wyoming, created this indulgent recipe almost by accident: "I was making bread pudding at the Bistro and ran out of bread. I happened to have day-old croissants on the shelf, so I thought I'd give them a try. It turned out the croissants added a richness that bread wouldn't have." Freedman folds the pastries into a chocolate custard mixed with bits of chopped milk chocolate, then bakes everything in one big dish.