Croissant and Chocolate Bread Pudding

Ingredients

• Unsalted butter for the baking dish
• 6  large  egg yolks
• 2  cups  whole milk
• 1  cup  heavy cream
• 1  cup  granulated sugar
• 1  teaspoon  pure vanilla extract
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  ground nutmeg
• 6  croissants, cut into 1-inch pieces (about 1 pound)
• 4  ounces  bittersweet chocolate, cut into chunks

Method:

1. Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
2. In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
3. Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

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