Warm Chocolate Croissant Pudding

In Style Magazine

 

8

stale croissants, cut into cubes

8 oz

bittersweet chocolate, coarsely chopped

5 C

heavy cream

1 1/4 C

Sugar

5

eggs

2 t

vanilla

 

 

1.    Preheat oven to 350 F.

 

2.    Grease 8 10 oz ramekins or a large casserole dish.

 

3.    Add cut-up croissants and chocolate into dish/ramekins.

 

4.    Mix cream, sugar, eggs and vanilla and pour over croissants.

 

5.    Let stand  for 30 minutes keep pushing croissants down into liquid with a spatula to aid in absorption.

 

6.    Bake for 45 50 minutes, or until top of pudding is browned & puffy (will collapse slowly when removed from oven).

 

7.    Serve warm with vanilla ice cream.

 

Notes:

 

      Substituting chocolate croissants and reducing the chocolate makes it even easier.

      Weve used brioche and that works well also.

      Left-overs microwave nicely the next day.