Chocolate Croissant Bread Pudding

Choc. Croissant Bread Pudding*

Recipe By: Boston Globe 1991
Serving Size: 7
Preparation Time: 0:00
Categories: Desserts Brunch linda classics puddings

Amount Measure Ingredient Preparation Method
6 croissants cubed 1/2"
4 eggs
2 egg yolks
4 ounces bittersweet chocolate coarsely chopped
2 cups heavy cream softly whipped

2 cups whole milk, scalded
6 egg yolks
2/3 cup sugar
3 tablespoons Jack Daniels Whiskey

Lightly butter deep 9" baking dish. Cut croissants in 1/2" cubes. Beat eggs, yolks and sugar for 5 minutes at medium speed. Melt chocolate over hot water. remove from heat. Stir choc into whipped cream. Mix with croissants , then add egg mixture. Pour into baking dish. Set dish in roasting pan. Add boiling water half way up pan. Bake 45 minutes at 350 degrees, until custard is set.

Mix yolks with sugar. Pour one ladle milk into egg mixture. stir, then add back to pan of scalded milk. Stir over gentle heat to thicken-do not boil. It will coat spoon when done. Strain into bowl. Add whiskey. Spoon pudding onto plates and top with some sauce. Pass the additional sauce.