Saturday, November 10, 2012

Chocolate Croissant Bread Pudding

The last time I made bread pudding, I went ALL out. There were fruits and booze and challah (which I had to go to several stores just to find!) and a TON of work, but the results were well worth it - my bread pudding was a PERFECT Thanksgiving dessert.

However, that recipe was pretty labor-intensive, and made a TON. We've got a small family; for holiday meals, it's pretty much just me and my parents, and sometimes Chris. So, we usually have to scale things down a bit, or end up with more leftovers than any of us can handle (and I HATE throwing away food, just because we had too much)! So, this year, I decided to go with a simple chocolate croissant bread pudding, which is easy to prepare, super tasty, and, best of all (for us), it fits in a small 8" dish! 

For the croissants, I REALLY like the ones from ALDI, with the ones from Sam's Club coming in as a close second. 

Chocolate Croissant Bread Pudding
adapted from Real Simple

6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla
1/2 tsp kosher salt
1/2 tsp ground nutmeg
6 croissants, cut into 1" pieces
4oz bittersweet chocolate (70% cacao), cut into chunks

In a large bowl, whisk the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg together. Add the croissants and chocolate; mix to combine.

Transfer to a buttered 8" square baking dish (or any 2-qt baking dish). Bake in a 375° oven for 30-40 minutes or until a knife inserted into the center comes out clean. Serve warm.