Chocolate Chip Croissant Bread Pudding
Slightly modified from Fake Ginger
4 tablespoons unsalted butter, melted and cooled slightly
3 large eggs
1 cup milk
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
6 croissants, torn or cut into pieces
1 1/2 cups milk chocolate chips
Preheat oven to 350F. Grease a 2-quart baking dish.
Whisk together the melted butter, eggs, milk, heavy cream, sugar, vanilla, and salt. Place half the croissant pieces in a 2-quart baking dish. Sprinkle about 2/3 of the chocolate chips over them and then top with remaining pieces of croissant.
Pour the egg mixture over top, pressing down gently to make sure most of the croissants are covered. You don’t want all the pieces completely submerged.
Cover with foil and bake for 30 minutes. Uncover, sprinkle the remaining chocolate chips on top and bake until golden brown, 15-20 minutes more.
Let sit for 15 minutes before serving.