This If Pigs Could Fly Chocolate Croissant Bread Pudding has been passed down through the Jones family for generations, although Ava is the first person to make it part of foreplay. Buttery croissants, chocolate, and warm vanilla custard: honestly, the recipe bears some responsibility.
Ingredients
butter for the baking dish
5 large egg yolks
1 cup whole milk
1 cup heavy cream
¼ cup granulated sugar or less if you prefer
1 tsp vanilla extract
1/4 tsp kosher salt
6 croissants (1 lb) cut in half lengthwise
6 oz bittersweet chocolate (70% cacao) chopped into chunks or semi-sweet chocolate chips
Optional: Bourbon cream sauce
Step One:
Preheat your oven to 375°F and butter a shallow 2-quart baking dish so nothing sticks.Step Two:
In a big mixing bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, and salt, until smooth and well combined.Step Three:
Lay the bottom half of the croissants down, then top with chopped chocolate or chocolate chips, place the croissant tops over the chocolate, then add the custard mixture, making sure everything gets evenly coated. Use the back of a large spoon to press the custard mixture into the croissants. Let sit for ten minutes to let the croissant absorb the custard.Step Four:
Bake for 40-50 minutes, until a knife inserted in the center comes out clean. If you have an instant-read thermometer, it should hit at least 160°F, and the top should be golden brown. If your croissants brown early in the process, you can cover with aluminum foil to keep it from overbrowningStep Five:
Let it cool slightly for at least ten minutes to let the custard set, then dig in while it’s warm. Jared’s mom, Patricia, added a bourbon cream sauce. I like a dollop of homemade whipped cream, with a mint sprig or edible flower on top.