This is an amazing bread pudding, perfect for brunch or dessert. The secret is the croissants.
Baker’s Secret or other baking spray with flour
6 croissants, cut into 1 inch pieces
6 egg yolks
2 cups of 2% milk
1 cup sugar
1 tsp cinnamon
1 tbs vanilla
1 large “baking bar,” Ghirardelli 60% cacao bittersweet chocolate, broken into pieces
How I made it:
Preheat the oven to 375 degrees. Spray a (pretty) baking dish or individual ramekins with baking spray.
In a large bowl, whisk the egg yolks, milk, and sugar together. Add the cinnamon, whisk, and then add the vanilla and whisk.
Toss the bread cubes and chocolate chunks together before folding into the custard mix with a rubber spatula. Fold until the bread is thoroughly coated.
Transfer the bread and custard mixture to the greased baking dish. Cover the dish with foil.
Bake for 45 minutes, then uncover and bake until the bread pudding is puffed and golden (about 10 minutes). Serve right away with whipped cream or ice cream. Or you can serve it at room temperature (it will fall, but still be yummy).
Makes 8 servings.
How it turned out:
Rich, sweet, and wonderful with coffee, homemade whipped cream, and fresh cherries.