No one is on a diet right? Whew, I was worried for a second. Just remember, everything in moderation. Do not cut out whole food groups like carbs, fats etc. You will always go back to them. Always. It’s not realistic. But most importantly, keep your body moving and eat what you love. Alright, stepping off my soap box.
First of all, let me just say, I love croissants. Love them. I can’t think of a better bread to eat by itself. You can make them into a sandwich, and so easily make them into dessert.
I also adore chocolate, so when I saw this recipe, I became a bit verklempt, started shaking and knew I had to get hold of some croissants ASAP. I did, and all is now fine in my universe. However, the hubby and I might battle it out for the last piece, because this stuff is so dang good.
It is exactly what you expect in a bread pudding, with lots of melty chocolate inside to put this dessert over the top. It’s so easy to make so there is no excuse why I can’t make it again soon. Like tomorrow. Right after I walk my five miles.
This also makes an incredible brunch dessert.
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 a buttered, 8-inch square baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes (mine took 50).
Serve warm or room temperature.
Need I say more?
Croissant and Chocolate Bread Pudding
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