Chocolate Chip Croissant Bread Pudding
Feel free to skip the chocolate chips, too…
Chocolate Chip Croissant Bread Pudding
Ingredients
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 ½ cups sugar
- 1 ½ teaspoons pure vanilla extract
- 6 croissants preferably stale
- ¼ cup mini chocolate chips plus a few more for garnish
- powdered sugar to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F.
- In a mixer, whisk eggs, yolks, half-and-half, sugar, and vanilla.
- Meanwhile, slice croissants and lay bottoms in a 9x13 casserole dish.
- Sprinkle the chips on top and replace the tops.
- Pour the custard over the croissants and soak for 10 minutes.
- Press down gently a couple of times.
- Place the pan in a larger one and fill with 1-inch of hot water.
- Cover the larger pan with aluminum foil.
- You want to tent it so it doesn't touch the croissants.
- Poke a few holes in the foil, too.
- Bake covered 45 mins.
- Then bake another 45 minutes uncovered.
- Cool a few minutes and sprinkle on chips and powdered sugar.
- Can serve with syrup, whipped cream and strawberries, if desired.
Adapted from Ina Garten
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