Friday, February 21, 2014
Dark chocolate croissant bread pudding
So, if you're experiencing one of those times that you decide you just need to let yourself be super indulgent & gluttonous, this is the recipe you should use to fulfill your chocolate/sugar-fiend craving.
Bread pudding is always good, but bread pudding made with buttery croissants with chunks of gooey dark chocolate is ridiculous good. You will also appear to all who taste this to possess amazing baking skills, even though the assembly of this dessert takes 5 minutes, tops.
To really take it to the next level, serve it warm with a little scoop of vanilla ice cream. And don't feel guilty for a sec...let yourself enjoy it for what it is and move on! You can eat kale tomorrow :)
3 or 4 day-old, all butter croissants
3.5 oz. dark chocolate, chopped into chocolate chip size chunks
2 1/4 c. half and half
1/2 c. sugar
1 t. vanilla
a pinch of salt
2 T. turbinado/raw sugar
Preheat oven to 325 degrees. Butter an 8 x 8 (or 2 quart) baking dish.
Roughly tear croissants into 1 inch pieces. Place half of the croissants pieces in the bottom of the baking dish. Sprinkle in half of the chocolate chunks. Add the remaining croissants and top with the rest of the chocolate pieces.
In a large bowl, combine half and half, sugar, salt, vanilla and eggs. Whisk until sugar is dissolved. Pour over croissants in baking pan.
Allow the croissants to soak up the liquid for for 10 minutes. Sprinkle with turbinado sugar.
Bake for approximately 50-55 minutes until puffed and custard is just set in the middle. Let rest at least 10 minutes before serving.
Click HERE or on the screen below for an awesome step-by-step recipe video from Kin Community and me :)