Croissant and Chocolate Bread Pudding

Serves 4



Nonstick cooking spray

3 large egg yolks

1 cup milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

3 croissants, cut into 1-inch pieces (about 1 pound)

2 ounces bittersweet chocolate, cut into chunks

Optional topping: Fresh fruit such as strawberries, raspberries, blueberries, etc.



Heat oven to 375° F. Coat a small, shallow 2-quart baking dish with cooking spray.


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.


Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, about 30 minutes. Serve warm or at room temperature.


Serve with chocolate syrup, ice cream or whipped cream and fresh fruit, if desired.