aKathy's What's for Dinner 6/25

CHOCOLATE CROISSANT BREAD PUDDING

Adapted from a Marion Cunningham bread pudding recipe, when the local tea room wouldn’t give me the recipe for theirs. It’s almost as good as the tea room version.

MC says it’s important to take it out of the oven while it is still “trembling” so it will be tender and soft rather than firm and dry.

3 eggs
1/2 cup sugar
1/8 tsp salt
2.5 cups whole milk
1.5 tsp vanilla
3-4 oz bittersweet chocolate, broken (dark chocolate is fine, too)
3 croissants, cut in 1” cubes (about 6 oz total)

Preheat oven to 350F.

In a mixing bowl, stir together the eggs, sugar, and salt. Put the milk in a saucepan and heat over medium-high heat until scalded (tiny bubbles form). Remove the milk from the heat and slowly add the egg mixture, stirring constantly. Stir in the vanilla.

Place the croissant pieces in a buttered 11x7” baking dish (or whatever similar size you have that works) and mix in the chocolate pieces. Pour the milk mixture over. Add boiling water to the bottom of a 9x13” baking dish and put it in the oven. Carefully place the 11x7” dish into the 9x13”, making sure the boiling water comes about halfway up the sides. Bake about 20-30 minutes, or until the custard is barely set. Serve warm, with cream (whipped or not).