Servings 6 servings
Ingredients
- 2 Tablespoons unsalted butter
- 5 large eggs
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 1/2 Tablespoons vanilla extract
- 1/4 cup sugar
- 8 large chocolate croissants, quartered
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with the butter and set it aside.
- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract and sugar. Add the croissants and fold together the ingredients until the croissants have absorbed the custard mixture.
- Pour the croissant mixture, plus any remaining liquids, into the prepared baking dish. Bake the bread pudding for about 30 minutes until the custard is fully cooked and the tops of the croissants begin to crisp slightly.
- Remove the bread pudding from the oven and serve it warm.
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