David's Chocolate Cream Cheese Bread Pudding

By pavaldez

Ingredients

• 8 – 10 day-old croissants (about 2 cups) or a combination of raisin bread, challah, or plain bread, cubed
• 8 oz. softened cream cheese
• 2 oz. (4 Tbsp.) softened butter
• 3/4 cup sugar
• 2 tsp. vanilla
• 2/3 cup semi-sweet mini chocolate chips
• 5 large eggs
• 2-1/2 cups half-and-half
• 1 tsp. cinnamon (optional)

Preparation

Step 1

Butter a 13'' x 10'' baking dish. In a large bowl, beat cream cheese, butter, and sugar. Mix in vanilla and cinnamon until well blended. Add eggs one at a time, mixing after each. Add the half-and-half and mix well.

Add the bread cubes, pushing them into the egg mixture, and let them soak for 2 minutes before pouring into prepared pan. Cover with plastic wrap and refrigerate overnight.

When ready to bake, heat the oven to 350º F. Remove the plastic wrap, sprinkle chocolate chips over the bread mixture, and bake for 40 – 45 minutes, or until golden brown on top and just slightly crispy. Serve with ice cream or sweetened whipped cream, or warm syrup or fruit sauce.