Croissant and Chocolate Bread Pudding

This dessert was sooo yummy.  Unfortunately when I made it a few months ago, I didn't take a picture.  (frown)  But a friend requested it, so I found the picture from the book online.  Trust me, you're gonna want to try this!

NOTE: DO NOT USE THIS VERSION... SEE EDIT BELOW AND USE THAT VERSION!

Ingredients:

• Unsalted butter for the baking dish (I probably just used cooking spray)
• 6 large egg yolks
• 1 C heavy cream
• 1 C granulated sugar
• 1 t pure vanilla extract
• 1/2 t ground nutmeg
• 6 croissants, cut into 1-in. pieces (about 1 lb.)
• 4 oz. bittersweet chocolate, cut into chunks (important note here: I just used chocolate chips, and I ONLY use Guittard chocolate chips now... once you taste them, you'll know why.  They're amazing.)

Process:
1) Heat oven to 375.  Butter an 8-in. square baking dish or other shallow 2-qt. baking dish.

2) In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt and nutmeg.  Add the croissants and chocolate and mix to combine.  Transfer mixture to the prepared baking dish.  Bake until set and knife inserted in the center comes out clean, 30-40 min.  Serve warm or at room temperature.


Apparently its from Real Simple - Best Recipes.

I imagine it would be amazing with a scoop of vanilla ice cream or doused in milk... Mmmm....

If not, make sure to at least have a glass of milk close by... it is RICH!

Happy Eating!

Edit: I wondered why, the first I made this it was sooo dry.  I got great reviews about it, but I thought it was way too dry.  Well, in making it this time (and I don't know why I didnt notice before...) when it said "whisk together... milk... salt..." I wondered, there is no milk or salt in the recipe... So, thinking it was my mistake in the typing (I had printed out my typed version), I went upstairs to check the original recipe from the magazine I tore it out of (a local magazine) and sure enough, I had typed it correctly.  So, I googled it (my spell checker still doesn't recognize 'googled' as a word yet... get with the times!  Shiesh! :) )  And, sure enough, the magazine had left two whole cups of milk out of the recipe!  Along with some salt.  NO WONDER IT WAS DRY!!  So sorry to all of my Bunco friends who had to endure the dry chocolate croissant bread pudding.  It won't happen again.  But in any case, here is the updated and correct recipe:


Ingredients:

• Unsalted butter for the baking dish (I probably just used cooking spray)
• 6 large egg yolks
• 2 C whole milk (I used 1% because I didn't know about the extra ingredient until after I went shopping, and it turned out great.  I'm glad it ended up that way because I wouldn't have probably tried the 1% otherwise, and I'd much rather use that.)
• 1 C heavy cream
• 1 C granulated sugar
• 1 t pure vanilla extract
• 1/2 t kosher salt
• 1/2 t ground nutmeg
• 6 croissants, cut into 1-in. pieces (about 1 lb.)
• 4 oz. bittersweet chocolate, cut into chunks (important note here: I just used chocolate chips, and I ONLY use Guittard chocolate chips now... once you taste them, you'll know why.  They're amazing.)

Process:
1) Heat oven to 375.  Butter an 8-in. square baking dish or other shallow 2-qt. baking dish.

2) In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt and nutmeg.  Add the croissants and chocolate and mix to combine.  Transfer mixture to the prepared baking dish.  Bake until set and knife inserted in the center comes out clean, 30-40 min.  Serve warm or at room temperature.