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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Breakfast decadence or an after-dinner dessert. Ingredients:
6 medium plain croissants (enough to make 6 to 6 1/2 c. lightly packed bite-size croissant pieces) |
6 ounces bittersweet chocolate, chopped (may use semisweet chocolate) |
2 large eggs |
2 large egg yolks |
1 1/4 cups heavy cream |
1 1/4 cups whole milk |
1/2 cup sugar |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°; butter a medium baking pan.
2. Arrange bread pieces in the baking dish; scatter the chocolate over the bread.
3. Whisk together the eggs, egg yolks, cream, milk, sugar, and vanilla; pour evenly over the bread and chocolate.
4. Lightly pat the bread down in the custard.
5. Let sit for 5-10 minutes; then stir and pat back down again, keeping the chocolate well distributed.
6. A bit of the bread should remain above the custard.
7. Bake for 35 minutes or until slightly puffed and golden with oozing chocolate; serve warm.
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