Chocolate Bread Pudding

By DDownes

from Carrie Rauenzahn

Ingredients

• 6 cups tightly packed bite-size pieces of croissant (about eight 5 1/2 inch croissants)
• 6 ounces bittersweet chocolate, chopped
• 1 1/3 cups milk
• 3 eggs
• 3/4 cup sugar
• 3/4 cup whipping cream
• 1 tsp. vanilla
• 2 Tbsp. unsalted butter
• Salt to taste

Preparation

Step 1

Spread croissants on a large baking sheet and dry uncovered at room temperature for 12 hrs. OR heat in the oven at 250 degrees for 1 hour.

Butter a shallow 1 1/2 quart baking dish. Arrange half the croissants in a single layer in the baking dish. Sprinkle half the chocolate evenly over the croissants. Top with the remaining croissants.

Whisk the eggs, sugar, milk, 1/2cup cream, vanilla and 1/4 tsp. salt in a bowl; pour over the croissants. Cut the butter into pieces; dot over the croissant mixture. Chill, covered, for 1 to 24 hours.

Preheat the oven to 350 degrees. Bake the "pudding" on the middle rack for 40 minutes or until lightly puffed and golden.

Melt the remaining chocolate in the top of a double boiler over barely simmering water. Whisk in the remaining 1/4cup cream and a pinch of salt. Cook until well mixed, whisking constantly. (I’ve also found that you can do this step in the microwave if you watch it carefully and use a bit more cream) Keep warm, covered.

Serve the pudding warm or at room temperature with the sauce.

Makes 8 servings if you’re really greedy. Or 10-12 if eaten in moderation.