Chocolate & Bourbon Croissant Bread Pudding

I hate throwing food out. So much so that I'm starting to think it'd be a good idea to buy a bunny or guinea pig to help out with leftover produce.  And the ducks?  With all that stale bread I'd say they're already ready for winter!

But you're going hungry today, wildlife!

I had some bakery croissants leftover once the chicken salad was depleted, and was I about to let once fresh, buttery croissants go to waste?  Not in this house, buddy!  So how about some deliciously warm, comforting bread pudding?

But why stop at just plain bread pudding?  Let's spike it with a creamy bourbon drizzle and dot it with chocolate chips!  Hello HEAVEN!  Now that's comfort that warms you from head to toe.

 Chocolate & Bourbon Croissant Bread Pudding
adapted from Noble Pig

- 3 large egg yolks
- 1 c. whole milk
- 1/2 c. heavy cream
- 1/2 c. granulated sugar
- 1/2 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1/4 tsp. nutmeg (freshly grated if possible)
- 8 oz. stale croissants (approx. 6-8 small croissants)
- 1/3 c. bittersweet chocolate chips

Preheat oven to 375 degrees.  Spray a small baking dish with non-stick cooking spray.  Tear croissants into about 1-2 inch size pieces.

In a bowl whisk together yolks, milk, cream, sugar, vanilla, salt, and nutmeg.  Toss in croissant pieces and chocolate chips.  Fold into the cream mixture until croissant pieces are coated.  Pour into prepared baking dish and bake for 45-50 minutes.

Creamy Bourbon Sauce
adapted from my recipes

- 2 tsp. cornstarch
- 2 Tbsp. cold water
- 1 c. heavy cream
- 1/4 c. granulated sugar
- 2 Tbsp. bourbon
- 1 tsp. vanilla extract

In a small bowl whisk cold water into cornstarch.

In a small saucepan bring cream and sugar to a boil.  Turn on low and whisk in cornstarch mix.  Whisk until cream thickens.  Take off heat and stir in bourbon and vanilla.

Serve bread pudding warm and drizzle with warm bourbon sauce.