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Double Chocolate Bread Pudding
recipe

Double Chocolate Bread Pudding

Serves: 8

Hands On Time: 

Total Time: 

Ingredients

8 ounces semi-sweet chocolate, cut into small pieces
1 1/2 cups heavy cream
1 cup milk
4 tablespoons unsalted butter
4 large eggs
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
3 large or 6 small croissants (about 8 ounces), torn into bite-sized pieces
1 cup milk chocolate chips (about 6 ounces)

Instructions

Heat the oven to 225 degrees. Butter a 2 1/2-quart baking dish or 9-inch squash cake pan.

Place the semisweet chocolate in a large mixing bowl.

In a medium saucepan, heat the cream, milk and butter over medium heat until the butter has melted. Pour the cream mixture over the semisweet chocolate, cover the bowl with a large plate, and let sit until the chocolate has melted, 3 to 5 minutes. Whisk until smooth. 

In a medium bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg and salt. While whisking constantly, slowly pour about 1/2 cup of the warm chocolate mixture into the egg mixture. Continue to whisk until smooth. Pour the egg mixture into the large bowl with the chocolate mixture and whisk to combine.

Fold the croissants and milk chocolate chips into the chocolate mixture. Transfer to the prepared baking dish and bake until the pudidng is set, about 1 1/2 hours. Let rest for 10 minutes before serving warm.


Nutrition

Per serving: 670 calories (percent of calories from fat, 60), 10 grams protein, 60 grams carbohydrates, 2 grams fiber, 46 grams fat (27 grams saturated), 209 milligrams cholesterol, 316 milligrams sodium.

About the recipe

Maybe it's the cream, maybe it's the croissants, maybe it's the nearly one pound of chocolate crammed into these eight servings of decadence that makes it so good. But we're guessing it's probably all of the above.

Recipe courtesy of South City Kitchen, Vinings in Atlanta, Ga.

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