Croissant Bread Pudding With Chocolate Sauce

• 6 cups lightly packed bite-size pieces croissants
• 6 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 1/3 cups milk
• 3/4 cup whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 eggs
• 3/4 cup sugar
• 1/4 teaspoon salt

1. Spread the croissants in a large baking pan. Dry, uncovered, at room temperature for 12 hours or heat in the oven at 250 degrees for 1 hour.
2. Butter a shallow V/2-quart baking dish. Arrange half the croissants in a single layer in the baking dish. Sprinkle half the chocolate evenly over the croissants. Top with the remaining croissants.
3. Whisk the eggs, sugar, milk, 1/2 cup of the cream, vanilla and 1/4 teaspoon salt in a bowl; pour over the croissants. Cut the butter into pieces; dot over the croissant mixture. Chill, covered, for 1 to 24 hours.
4. Preheat the oven to 350 degrees. Bake the pudding on the middle rack for 40 minutes or until slightly puffed and golden. Melt the remaining chocolate in the top of a double boiler over barely simmering water. Whisk in the remaining 1/4 cup cream and a pinch of salt. Cook until well mixed, whisking constantly. Keep warm, covered.
5. Serve the pudding warm or at room temperature with the sauce.
6. Yield.- 8 servings.

bitesize pieces croissants, bittersweet chocolate, unsalted butter, milk, whipping cream, vanilla, salt, eggs, sugar, salt

Taken from www.food.com/recipe/croissant-bread-pudding-with-chocolate-sauce-486146 (may not work)