Chocolate Caramel Croissant Bread Pudding
6 croissants
2/3 jar caramel topping (about 1 cup)
6 eggs, beaten
6 tablespoons bourbon (substitute 1 tablespoon of vanilla extract for an alcohol-free version)
1/2 cup semi-sweet chocolate chunks
ice cream or whipped cream
Preheat the oven to 350. Tear the croissants into pieces, and place in a medium-sized baking dish. Layer the pieces of croissants with the chocolate chunks so that you have chocolate all throughout the pudding, until all the croissants and chocolate are evenly dispersed in the dish.
Heat the caramel in the microwave until warm and pours easily. Whisk the bourbon into the caramel. Quickly, whisk the warm caramel into the beaten eggs until well incorporated. Immediately pour mixture over the croissants and chocolate.
Bake at 350 for 30 minutes. Croissants will be slightly browned and crispy on top, and very soft and saturated with the caramel mixture underneath, with the chocolate slightly melted. Spoon into serving dishes and serve warm, topped with ice cream or whipped cream. We ate ours with butter pecan ice cream--so good!
Original Blog Post: Chocolate Caramel Croissant Bread Pudding