Chocolate Croissant Bread Pudding

This is definitely not one of the lighter recipes we've had on here. But it is lovely - very, very comforting and lovely. I had this tucked away to make for Christmas breakfast, but then my Mom said she was bringing over a Blueberry Bread Pudding for Christmas breakfast, and, well, you don't turn that down. (It was awesome by the way - I'll get the recipe.) So a few weeks after Christmas I was tired of working around a big box of croissants in my freezer, and it was time to make this.

If you can believe my irresponsibility I made this for a weekday breakfast, and man was it a treat, but really, honestly, this is a dessert. You could probably get away with it as a special occasion brunch - Valentine's? - but this is a dessert. The warmth of the cream, nutmeg, and chocolate on a palate of puddinged flaky croissants will make just about anyone feel special. Absolutely fabulous.Chocolate Croissant Bread Pudding
Unsalted butter for baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp ground nutmeg
6 croissants, cut into 1-inch pieces
4 oz. bittersweet chocolate, cut into chunks1. Heat oven to 375. Butter an 8-inch square or other shallow 2-quart baking dish.

2. In a large bowl, whisk together egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

3. Using clean hands or a slotted spoon, transfer the bread and chocolate to the prepared baking dish.  DO NOT add the extra liquid.  Bake until set and a knife inserted in the center comes out clean, about 35 to 45 minutes. Serve warm or at room temperature.

Make ahead tip: Cut the croissants and chocolate, then store them at room temperature in separate plastic bags for up to 1 day.

Recipe from realsimple.com