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
1Preheat 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.
2In 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