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Recipe

Croissant Bread Pudding
Yield: 
8 servings
Ingredients: 

6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
5 eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 pinch of salt
1 1/2 cups milk
1 1/2 cups heavy cream
6 day-old croissants, torn into 1" pieces (about 8 cups)
1 cup heavy cream for chocolate sauce

Directions

Heat oven to 350°F. In large mixing bowl, whisk together eggs, sugar, vanilla and salt. In saucepan, heat milk and cream to a simmer over medium heat. Whisk gradually into egg mixture until smooth. Add croissant pieces; let stand 10 minutes, stirring occasionally so that croissants are evenly moistened. Stir in chocolate chips; pour into a 3-quart baking dish. Place baking dish in a larger pan, such as a roasting pan, lined with a kitchen towel. Fill larger pan with hot water reaching at least halfway up sides of smaller baking dish. Bake 30-35 minutes or a knife inserted into pudding comes out clean.

To make chocolate sauce, in saucepan, heat cream to a simmer. Remove from heat; add chocolate and whisk until smooth. Serve pudding warm with chocolate sauce.

This recipe is also great when served with ice cream and fresh berries.