Chocolate Croissant Bread Pudding
|4 day old croissants, about 2 oz. each|
|2/3 cup mini semisweet chocolate chips|
|1 large egg|
|1 large egg yolk|
|6 tbsp. sugar|
|2/3 cup half and half|
|1 tbsp. unsalted butter, cut into tiny pieces|
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When you use ramekins or shallow dishes, the desserts cook quickly. The croissants should be day old, the better to absorb the custard mixture. If you get fresh ones, tear in to pieces and dry them out in a 300 oven for 10 minutes before making the recipe.
Tear croissants into 1 inch pieces and arrange half of the pieces in the dishes or ramekins. Sprinkle with the chocolate chips. To with remaining croissant pieces.