#dark chocolate Nutella croissant bread pudding3 extra-large whole eggs8 extra-large egg yolks5 cups half-and-half1 ½ cups sugar1 ½ teaspoons pure vanilla extract½ teaspoon kosher salt6 croissants, preferably stale1 cup semi-sweet chocolate chips1 cup Nutella
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, salt, and vanilla.
Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 12 inch oval baking dish, distribute the bottoms of the sliced
Croissants, then add the chocolate chips and Nutella, then add the tops of the croissant. Pour the custard over the croissants and allow to soak for
10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding.
Cut a few holes in the foil to allow steam out. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the
custard is set. Remove from the oven a cool slightly. Serve warm or at room temperature. At the restaurant, we serve it with vanilla ice cream. Serves 8
