Croissant Bread Pudding With Chocolate Chips

I recently watched an old episode of Easy Entertaining with Michael Chiarello, and he made a luscious looking bread pudding.  I made a few changes to his recipe, and I really loved the results.  What is remarkable about this recipe is that it is so easy to make. Below is my version of his recipe.

    • 12 plain croissants (I bought mine at Costco) (let sit unwrapped for a few hours before you use them)
    • about 15 oz. of semi-sweet chocolate chips
    • 1 stick butter
    • 7 large eggs
  • 2 1/2 cups heavy cream
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar

Directions:

Generously grease a large 10 by 13 pan- sides and bottom- with butter.  Tear croissants into 1 inch pieces- maybe about 4 or 5 pieces for each croissant.  Put all pieces in prepared dish.  Then sprinkle the chips all over.  Toss lightly with your hands or move the some of the top pieces so that some of the chips slip through.

Prepare the custard by melted the stick of butter in the microwave in a mixing bowl large enough to eventually fit all the custard ingredients.  Let cool a few minutes or stick in the fridge to cool for about 5 minutes.  Then, add the sugar and mix.  Add the cream, and then the eggs, vanilla, and cinnamon.  Whisk till  blended well.

Ladle the custard mixture over the croissants and chocolate chips.  Push the croissants down lightly with your hands to submerge as best as possible in the custard.  Cover with aluminum foil.  Refrigerate until ready to bake.

Preheat oven to 350 degrees.  Bake (still covered in foil) in center of oven for about 1 hour to 1 hour and 15 minutes.   Uncover and let cool for a few minutes and serve with fresh whipped cream or vanilla ice cream.

***If you are baking this at home and then bringing it with you, put it on a half sheet pan after it comes out of the oven, keep it covered with the foil until you serve it.

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