Croissant Bread Pudding

I don’t know about you, but the holidays mean dessert to me.  To you it might mean country ham, it might mean a beach vacation, it might even mean scotch by the fire place, but me, I’m sticking to butter.  That’s what I think of when I think of holidays. And when I think of butter, my almost immediate second thought is croissants.  I mean, they are half butter, right?

It’s like, we made croissants to go with dinner, but there are all these left over rolls, what ever will we do?  Well I can tell you one thing, we are NOT letting croissants go to waste.

Cause with some chocolate chips, and some homemade whipped cream, a few eggs and some more heavy cream, these heavenly croissants become sinly little bread puddings.

And should you have any left over Armagnac from the holidays that wasn’t consumed, you should probably have a glass of it with this.  I like to say it “cuts the fat” but really, it’s just a tasty brandy and it goes well with nutmeg.

Honestly, I don’t know if a chainsaw could even cut the fat in this.  Doesn’t mean I’m not going to eat though.  Still going for it.

Chocolate Croissant Bread Pudding

By Whitney, December 30, 2012

Ingredients:

• day old croissants - 6, chopped
• heavy cream - 2 cups
• milk - 2 cups
• eggs - 6
• chocolate - 4 ounces, bittersweet
• nutmeg - 1/2 teaspoon freshly grated
• sugar - 1 cup
• vanilla - 1 tablespoon
• salt - 1 teaspoon
• heavy cream - 1 cup, for whipped cream
• powdered sugar - 1/4 cup, for whipped cream
• nutmeg - 1/8 teaspoon, for whipped cream

Instructions:

Dice the croissants and mix with the chocolate pieces and place in a deep baking dish in an even layer.  Mix the heavy cream, milk, nutmeg, eggs, vanilla and salt in a bowl.  Pour over the croissants, making sure all the pieces are wet - let it soak for 10 minutes. Place in individual ramekins, and in a set ramekins in a large baking dish.  Fill the large baking dish with boiling water, half way up the side of the ramekins.  Bake at 350 for  45 minutes. Whip the heavy cream, powdered sugar and nutmeg on high for a few minutes until stiff peaks for.  Top the bread pudding with the whipped cream.

Love,

Whit