In a small saucepan, melt chocolate chips and 2 tablespoons butter. Add allspice or cinnamon and stir.
Place one third of croissant cubes in the bottom of a 3 quart baking dish. Pour half the chocolate sauce over the bread. Lay another third of croissant cubes on top. Drizzle with the remaining chocolate sauce, followed by the final croissant cubes.
In a medium sized bowl, beat 2 tablespoons melted butter, eggs, sugar, milk and vanilla. Pour milk mixture into the baking dish and let it soak into the bread for 20 minutes.
Bake at 350 F for 45 minutes. Cool for 5 minutes and dust with confectioner’s sugar.
Serving
Suggestions
Serve alone or with whipped or ice cream.
Originally Submitted
11/17/2008
0 Out of 5 from
0 reviews
You can add this Chocolate Croissant Pudding recipe to your own private DesktopCookbook.
