My bucket list of food has had some pretty fun things on it and just when I think it’s almost complete, I see something different that I have to try out. I love the adventure that comes with experimenting and learning something new!
About five years ago I tackled my fear of yeast breads making everything from bagels to pretzels to ciabatta, not to mention basic French bread. But the one thing I have yet to try are croissants from scratch. It’s a long process of rolling and refrigerating and incorporating butter with the dough. To be honest, I just don’t have the patience. I know I’ll get to it eventually, but for now it’s still on my bucket list to make.
Lucky for me that my local grocery store occasionally has a tremendous deal on these buttery and delicious beauties. Not only are they wonderful for breakfast, but they make amazing sandwiches (my personal favorites- tuna salad of chicken salad). Or you can just eat them plain because they are that good.
Today is National Croissant Day and I wanted to make something special but not overly complicated with them. I refer back to my lack of patience. So I made a sweet dessert that’s fairly simple but oh so decadent! Bread pudding is classic comfort food, but the addition of croissants and chocolate chips take it to the next level of incredible. I’ve kept the recipe simple here, but feel free to add in your favorite flavors. Nuts, dried fruits, extracts, or spices, tweak it to your tastes. Have fun and enjoy ♥️
Chocolate Croissant Bread Pudding
1 cup milk
1 cup heavy cream
1 cup sugar
1/2 tsp salt
1 tsp vanilla extract
6 large croissants, torn in pieces
1 1/2 cups chocolate chips
Preheat oven to 350 degrees. Lightly coat a 9×9 square pan with cooking spray. In a large bowl combine first 6 ingredients. Whisk until fully blended. Add croissant pieces and mix well, pushing down so the liquid saturates them. Stir in 1 cup of chocolate chips and pour mixture into prepared pan. Sprinkle top with remaining 1/2 cup of chocolate chips. Bake 45-55 minutes or until the center is set and the top is lightly browned. If the top is browning too quickly, tent with aluminum foil. Remove from oven to cool in pan.