Wednesday, December 10, 2014

Cream Cheese Chocolate Chip Bread Pudding

Yes, you read that right.  Most scrumptious thing I have created in a while. I took a break from decorating the mantel.

You cut up croissants.  I could just stop there, but, then you add chunks of cream cheese and mini chocolate chips.  

This can be prepared the night before baking.  Actually, it is better that way to soak up all the egg and cream mixture.  


6 Large Croissants
10 oz cream cheese, chilled
1/4 cup chocolate chip morsels - I used mini and reduced amount a bit
6 large eggs
1 cup sugar
1 tablespoon vanilla extract
3/4 tsp salt - I used less
1/2 stick unsalted butter, melted
3 cups half and half

Easy Vanilla Cream
3 oz cream cheese, softened
1/4 cup sugar
1  tsp vanilla
1/2 tsp salt
1 pint premium vanilla ice cream, melted
2 cups frozen whipped cream, thawed

Overnight chill or at least one hour the below.
Cut croissants into half-inch pieces, place in a very large bowl
cube cold cream cheese into small pieces; place in bowl over croissants. Add chocolate chips and toss well.  Pour mixture into a 9 x 13 baking dish.

Combine eggs, sugar, vanilla and salt beat until pale.  Whisk in butter slow and steady. Add half and half and whisk well.  Pour over croissant mixture.  Cover with plastic wrap and chill overnight.

In a 350 degree oven, bake 50-60 minutes until golden and set.  Let sit 10 minutes before slicing, serve with Easy Vanilla Cream.

1 comment:

  1. No doubt that was well received-sounds great:@)


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