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Chocolate Croissant Bread Pudding

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Ingredients
  

  • 1 stick Butter
  • 1 cup Sugar
  • 1 1/2 teaspoon Ground Cinnamon
  • 1 teaspoon Vanilla Extract
  • 5 Eggs
  • 2 1/2 cups Heavy Whipping Cream
  • 12 Croissants
  • 1/2 cup Chocolate Chips
  • 1/4 cup Mini Chocolate Chips

Instructions
 

  • Preheat your oven to 350 degrees. Using a mixer, add your butter and sugar and mix until well blended. Add the cinnamon, and vanilla. Mix until all combined.
  • With the mixer going, crack your 5 eggs one at a time into the mixture. Then add your heavy cream and finish mixing until everything is completely combined.
  • Lightly butter or PAM spray 9 x 13 inch baking dish. Break up the croissants into small pieces and layer them in the pan.
  • Scatter the chocolate chips over the croissant pieces. Pour the egg mixture over the croissants.
  • Soak it for about 5-8 minutes. You will want to push the croissant pieces down during this time to ensure even coverage of the custard mixture.
  • Cover with foil and bake for 30 minutes. Then remove the foil and bake for additional 10 minutes or until the top is brown. The chocolate croissant bread pudding is done when the custard is set, but still soft. Allow to cool or serve hot with vanilla ice cream.