- 6 croissants, preferably 1 or 2 days old
- 2 cups half-and- half
- 2 cups heavy cream
- Pinch salt
- 4 ounces bittersweet chocolate, chopped
- 6 eggs
- 1 cup sugar
- 1 package dried cranberries
- Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish. In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn’t burn or stick to the bottom of the pan.
- When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly.
- Let sit while the mixture is absorbed, at least 20 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
- When ready to bake, heat the oven to 350 degrees F.
- Put a layer of croissant mixture on the bottom of the pan – then sprinkle with chocolate chips and craisins. put on a second layer of croissant mixture then top with another sprinkling of chocolate chips and craisins. sprinkle gently (barely) across the top with cinnamon.
- Line a roasting pan that’s 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. (the Water Bath is VERY important for the pudding to set consistently)
- Bake until set, about 40 to 45 minutes.
- Either serve it warm with some whip cream – or let it completely cool – and it will cut into “bars” to take to a potluck or dinner.
When this cools – I cut it into “bars” – the “layer” of chocolate and fruit in the middle is the total evil over the top wrongness. well and serving it with even more whipped cream of course