Chocolate Croissant Bread Pudding
- 10 Day Old Chocolate Croissants, sliced in ½” rounds
- 2 Cups Heavy Cream
- 1 Cup Milk
- 4 Eggs
- 1 Cup Sugar
- 1 tsp Vanilla
- ½ tbsp Butter
- ½ Cup Dark Roast Coffee
This dessert is an absolute gem. It is easy. It has tons of chocolate. It goes fabulously with Lot 418, a huge Napa Valley Cab. It is crazy delicious.
Sometimes its hard to hold an ingredient as delicious as a chocolate croissant for a whole day to let it get stale. But it is totally worth it. Or, you can check with your local cafe or grocery store to see if they have any old ones that they might sell you at a discount. That is definitely the best route, but just to be clear, the croissants must be at least a day old. It helps soak up all the goodness. The other major step in this dish is to be sure to let the croissants sit for a while before baking. This will insure that all of the luscious custard mixture will be fully incorporated into the buttery croissant. When you take your first bite, you will understand. I’m hungry.