Chocolate Croissant Bread Pudding

I am hosting a brunch and want to serve a decadent dessert, one to impress my guests. I decided to make a  Chocolate Croissant Bread Pudding; a bread pudding so luscious and creamy with the perfect amount of flavoring. This dessert is easy to make and will delight your guests. I am sure you will be making it often.

                                              Chocolate Croissant Bread Pudding

                                                                  adapted from

                                                           It's Not Complicated

                                                               Katie Lee Biegel

Ingredients

3 cups half-and-half

6 large eggs

1/2 cup sugar 

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon 

1/4 teaspoon kosher salt

6 chocolate croissants, cut into 

  1 1/2 inch pieces

1 cup semisweet chocolate chunks

whipped cream or vanilla ice cream, optional

Directions

Spray a baking dish with nonstick cooking spray.

In a large bowl, whisk the half-and-half, eggs, sugar, vanilla, cinnamon, and salt. Add the croissant pieces and chocolate chunks and toss to combine. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for 1 hour to allow the liquid to be absorbed.

Preheat the oven to 350 degrees F.

Bake for 40 minutes, until golden brown. Serve hot with whipped cream, vanilla ice cream, or powdered sugar if desired.

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Bake for 40 to 45 minutes, until golden brown.