Chocolate Croissant Bread Pudding Recipe
Servings: 12
Ingredients
- 8 x frzn petite croissants from a 6 ounce pkg (dinner size)
- 2 c. half and half
- 2 c. whole lowfat milk
- 2 c. semisweet chocolate chips
- 4 lrg Large eggs at room temperature
- 1/2 c. sugar
- 2 tsp vanilla extract
Directions
- Heat oven to 325F. Generously grease an 11 3/4 x 7 1/3 x 1 3/4-in. baking dish or possibly other shallow 2-qt baking dish. Slice top third off each croissant and reserve. Cut or possibly tear rest of croissants in small pcs. Heat half and half and lowfat milk till steaming (take care it doesn't boil over). Remove from heat, add in 1 3/4 c. chocolate chips. Let stand till melted. Stir to mix (there will be specks of chocolate throughout). Whisk Large eggs, sugar and vanilla in a large bowl.
- Slowly whisk in warm chocolate mix. Add in croissant pcs, pushing them down into the custard. Pour into prepared baking dish. Arrange reserved croissant tops on top. Scatter remaining 1/4 c. chocolate chips on top. Bake 25 to 35 min till center of custard is still soft and jiggles slightly when dish is shaken. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 142 | 50% |
| Total Fat 15.9g | 20% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 78mg | 3% |
| Potassium 238mg | 7% |
| Total Carbs 28.75g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 25.16g | 17% |
| Protein 6.71g | 11% |
