Friday, January 16, 2009

Croissant and Chocolate Bread Pudding

Even though the holidays are over, we still crave chocolate around here. We had this on Monday night for FHE. It is great served warm, and of course, a la mode!

Croissant and Chocolate Bread Pudding
(Real Simple, Dec. 2008)

Unsalted butter for the baking dish, at room temperature
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks
Heat oven to 375° F.
Butter an 8-inch square or other shallow 2-quart baking dish.
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg.
Add the croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes.
Serve warm or at room temperature.
Make-Ahead Tip: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.
Yield: Makes 8 servings