BITTERSWEET CHOCOLATE BREAD PUDDING
- 6 large croissants or 12 small, cut into 1-inch pieces
- 6 eggs
- 3/4 cup plus 1 Tbsp sugar
- 2 teaspoons vanilla
- 2 cups heavy cream
- 1 cup whole milk
- 1 jar Stonewall Kitchen Bittersweet Chocolate Sauce
- Grease a 13×9-inch baking dish.
- Using a whisk or electric mixer, beat eggs, 3/4 cup sugar & vanilla in a large bowl. Gradually mix in 1 1/2 cups heavy cream & 1 cup whole milk.
- Place croissant pieces into prepared baking dish. Spoon on the Bittersweet Chocolate Sauce (in spoonfuls here & there). Pour egg mixture over croissants & chocolate. Let stand for 30 minutes.
- Preheat oven to 350 degrees F. Drizzle remaining cream over bread pudding & sprinkle with 1 Tablespoon of sugar.
- To make a water bath place baking dish in a large roasting pan. Fill with enough hot water to come halfway up the sides of the bread pudding baking dish. (If you choose not to use a water bath, cook 30 minutes or until the custard is golden and set in the center. Without the water bath the edges will be crispier.)
- Bake until pudding is puffed and golden and custard is set in the center, about 50-60 minutes. Cool & serve warm.
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