Chocolate-Filled Croissant Bread Pudding

What You’ll Need:

One 10” springform pan

Aluminum foil

INGREDIENTS:

13 large egg yolks

1 cup granulated sugar

1 qt. (4 cups) heavy whipping cream

1/2 cup whole milk

1-1/2 tsp. real vanilla extract

6-7 medium bakery croissants

12 ounces 64% cacao bittersweet chocolate, coarsely chopped

Powdered Sugar for dusting

Fresh Raspberries, optional

Whipped Cream, optional

MAKING THE CUSTARD:

In a large pot, bring the heavy cream and milk to a boil over medium-high heat. Remove from heat, and add the vanilla.

In the bowl of a standing mixer with the whisk attachment, beat the egg yolks and the sugar until smooth. While whisking, slowly pour the hot cream mixture into the eggs and continue to beat until combined. Strain the mixture through a fine-mesh sieve into a clean pitcher.

PREPARE THE DESSERT:

Preheat the oven to 250 degrees. Line the springform pan with foil, pressing the foil up the sides of the pan, being careful not to puncture or tear the foil in the process. The will help contain the custard in pan while baking. Place the foil-lined pan on a baking sheet.

Cut the croissants with a serrated knife into 1” cubes. Place half of the croissants in the bottom of the lined pan. Pour about 1/2 of the custard over the croissant cubes, pressing the cubes down slightly to allow the custard to soak into them. Top this layer with the with the chopped chocolate in an even layer. Follow this chocolate layer with the remaining croissant cubes, topped with the custard. Take care to see that the cubes are absorbing the custard. You should use all of the custard to ensure a moist dessert.

BAKE:

Put the baking sheet with the bread putting in the pan into the oven and bake for 90 minutes. When it is done, the top will look crusty and golden, an the custard will be firm.

Remove from oven and allow it to cool completely for about 2 hours before removing it from the pan. Once you have removed it from the pan, and removed the foil lining, place it on a dish you intent to serve it on. Dust it with powdered sugar, and garnish it with fresh raspberries (optional). As you slice it and serve it, top it with a dollop of fresh whipped cream.

This delicacy is best served warm I recommend baking it 2 hours before you expect to serve it. The chocolate layer will still remain soft and melty…just the way you’ll love it!

This is a recipe that never fails, and when you read the simple ingredients, you’ll want to make it for your next occasion. It’s a delicious version that takes its cue from buttery croissants, and the rich chocolate oozes into each bite. Share it with someone who loves chocolate just as much as you do.