Dark Chocolate Croissant Bread Pudding
- 8 croissants, torn into 2-inch pieces
- 1 cup semisweet chocolate chunks
- 8 large eggs
- 1 cup sugar
- 1 tablespoon grated orange zest
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 3 cups 2% milk
- 1 cup orange juice
- 2 teaspoons vanilla extract
- Preheat oven to 350u0b0. Place croissants in a greased 13x9-in. baking dish; sprinkle with chocolate chunks. In a large bowl, whisk eggs, sugar, orange zest, cinnamon, nutmeg and salt until blended. Stir in milk, orange juice and vanilla; pour over top. Let stand about 15 minutes or until bread is softened.
- Bake, uncovered, 40-45 minutes or until puffed and golden brown; cover loosely with foil during last 10 minutes if top browns too quickly. Serve warm.
croissants, semisweet chocolate, eggs, sugar, orange zest, ground cinnamon, ground nutmeg, salt, milk, orange juice, vanilla
Taken from www.tasteofhome.com/recipes/dark-chocolate-croissant-bread-pudding/ (may not work)