Description
A recipe for Chocolate Croissant Bread Pudding

Ingredients

• 4 to 5 large croissants, cut into 1-inch cubes (6 cups)
  
• 5 tablespoons softened butter, divided
  
• 2 cups half-and-half
  
• 6 ounces bittersweet chocolate, chopped
  
• 1 teaspoon vanilla extract
  
• 2/3 cup sugar
  
• 3 eggs
  
• Powdered sugar for garnish
  
• Fresh mint for garnish

Preparation
Prep time: 15 minutes | Stand time: 1 hour | Cook time: 40 to 45 minutes total

Preheat oven to 350°F. Spread croissant cubes on baking sheet. Bake until lightly toasted; set aside and turn off oven.

Spread 1 tablespoon butter in bottom of 8- or 9-inch square baking dish and add toasted croissant cubes. Heat half-and-half and remaining butter in medium saucepan until almost boiling; slowly whisk in chocolate and vanilla; let cool 10 minutes.

Whisk together sugar and eggs in medium bowl and slowly whisk in chocolate mixture. Pour over croissant cubes, making sure all are coated. Let stand 1 hour.

Bake 35 minutes. Serve warm dusted with powdered sugar and garnished with mint.

For a dessert match made in heaven, try pairing chocolate with a Pinot Noir such as Mirrasou Winery's California Pinot Noir.

Nutrition
no information available

Serves
Makes 8 servings

Variations
no information available