Chocolate, Orange, Cranberry And Almond Croissant Bread Pudding

• 6 Almond Croissants (or plain )(20 ounces) cubed
• 6-12 ounces bittersweet chocolate, 72% preferred (Trader Joe's bar is excellent)
• 1/2 cup Toasted almonds, roughly chopped
• 1/4 cup candied orange, chopped
• 1/4 cup dried cranberries or dried tart cherries, chopped
• 4-8 ounces almond paste, chopped
• 6 large eggs
• 2 large egg yolks
• 1 1/2 cups heavy cream
• 2 2/3 cups whole milk
• 1/2 cup brandy
• 2 teaspoons vanilla
• 1/2 teaspoon kosher salt
• 2-4 tablespoons cold unsalted butter, chopped

1. Cube croissants, spread out on sheet pan and air dry for a day, or toast lightly in 250 degree F oven 1/2- 1 hr..
2. Spread croissant cubes evenly in a buttered or non stick sprayed 9 x 12" non-metallic baking dish. Distribute almonds - almond paste in the pan.rnWhisk egg yolks and eggs til combined, add liquids, sugar and salt. Pour over the dish, pushing down on the croissant mixture. Dot with butter. Cover and chill 1 -24 hours.
3. Bake at 350 degrees, 40 minutes until lightly browned and custard is set. Cut and serve as is or napped with vanilla creme anglaise.
4. Notes: Substitute for additions (nuts, fruit, chocolate, brandy) or milk for cream as you like.
5. Note: This freezes well.

croissants, bittersweet chocolate, almonds, candied orange, cranberries, almond paste, eggs, egg yolks, heavy cream, milk, brandy, vanilla, kosher salt, cold unsalted butter

Taken from food52.com/recipes/17502-chocolate-orange-cranberry-and-almond-croissant-bread-pudding (may not work)