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Chocolate Croissant Bread Pudding

Eat dessert first! Inspired by Rube Goldberg's love of Cool Whip (and Sarah's love of writing what makes her happy!)
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Author: Sarah Aronson

Ingredients

  • 2 eggs plus 4 egg yolks
  • 2 cups whole milk
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 cups heavy cream
  • 1-1/2 tsp cinnamon
  • 1 tsp salt
  • 8 oz bittersweet chocolate
  • 1-1/2 cup sugar
  • 1 tsp vanilla
  • 6 to 8 croissants
  • Cool Whip!

Instructions

  • Preheat oven to 325 deg F.
  • Whisk 2 eggs plus 4 egg yolks together. Set aside.
  • Over a low flame, combine 2 cups whole milk, 1/2 cup unsweetened cocoa powder, 1 1/2 cups heavy cream, 1 1/2 tsp cinnamon, and 1 tsp salt in a sauce pan until smooth.
  • Add 8 oz bittersweet chocolate, 1 1/2 cup sugar, and 1 tsp vanilla .
  • Stir.
  • Slowly add milk-and-chocolate mixture to the eggs. Don't be aggressive! (If you do, you
  • will get scrambled eggs.)
  • Butter an 8" x 8" baking dish.
  • Cut 6-8 croissants into cubes and place in dish.
  • Pour chocolate mixture over croissants. Let them sit to soak up all the chocolatey goodness. Be patient!
  • Bake at 325 degrees for 45-50 minutes.
  • Scoop on some Cool Whip and eat!