Linda's English Chocolate Croissant Bread Pudding
November 30, 2011
"I made this for a cooking contest at my house for an international dish, and it won First Place! It is extremely delicious and totally decadent! Served with French Vanilla ice cream on the side, it is a chocolate lovers delight! "
- Serving Size: 1 (191.5 g)
- Calories 517.7
- Total Fat - 32 g
- Saturated Fat - 18.4 g
- Cholesterol - 205.3 mg
- Sodium - 238.6 mg
- Total Carbohydrate - 50.5 g
- Dietary Fiber - 1.5 g
- Sugars - 35.8 g
- Protein - 9.4 g
- Calcium - 118.5 mg
- Iron - 1.7 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Cut the croissants into 1 inch cubes. You should have about 3 1/2 cups. Place the cubes in an 8x8x3 inch ovenproof baking dish.
In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
Add the chocolate, and whisk until melted. Set aside.
In a large mixing bowl, whisk the eggs and sugar together, whisking constantly. Gradually add the hot chocolate-cream mixture.
Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
When ready to bake, preheat the oven to 350 degrees.
Line a roasting pan that is 2" deep, and larger than the baking dish with paper towels.
Fill the pan half way with very hot water, and place the dish of Bread Pudding inside.
Bake until set, about 65-80 mintes, depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes, until knife inserted comes out clean.
Tips & Variations
No special items needed.