Chocolate Croissant Bread Pudding

• 6 croissants (day old)
• 8 ounces semi-sweet chocolate chips (or bittersweet chocolate bars, chopped)
• 2 tablespoons unsalted butter
• 8 large eggs
• 3 cups heavy cream
• 34 cup sugar
• 14 cup godiva chocolate liqueur
• cold whipped cream

1. Position oven rack in the center of oven; preheat oven to 350; lightly spray a 13x9 inch baking dish with cooking spray.
2. Slice the croissants in half lengthwise; place them on a baking sheet and toast them until golden, about 8 minutes.
3. Remove from the oven and place them in the baking dish, breaking some up to fill in holes.
4. In the double boiler insert, over simmering water, melt the chocolate and butter.
5. In a big bowl, whisk the eggs, cream, sugar, and liqueur together until smooth.
6. Slowly whisk 1/4 cup of the chocolate mixture into the egg mixture to temper it.
7. Slowly stir the tempered egg mixture into the chocolate mixture and continue stirring until smooth.
8. Pour the chocolate-egg mixture slowly over the croissants; using the back of a spoon, submerge the croissants in the liquid for maximum absorption.
9. Place baking dish in a larger shallow pan such as a roasting pan, and place it on the oven rack.
10. Pour enough hot water into the larger pan to reach halfway up the sides of the baking dish.
11. Bake the pudding for 45 minutes to 1 hour, or just until the center is set when gently shaken.
12. Remove baking dish from the water bath and serve the pudding immediately, or let cool on a baking rack until room temperature; serve with whipped cream.

croissants, semisweet chocolate chips, unsalted butter, eggs, heavy cream, sugar, godiva chocolate liqueur, cold whipped cream

Taken from www.food.com/recipe/chocolate-croissant-bread-pudding-313888 (may not work)