Chocolate Croissant Bread Pudding

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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

The Cook

Lynnda Cloutier Recipe
Well Seasoned
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
Lynnda's notes for this recipe:
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.
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Preheat oven to 350. Arrange four crème Brulee dishes or 6 oz. ramekins on a baking sheet.
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.
In medium bowl, whisk whole egg, egg yolk, sugar and half and half and pour over croissants. dot each pudding with butter. Put baking sheet in oven and bake pudding til set, about 15 minutes. Serve warm or let stand for an hour and serve at room temperature. Serves 4

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