Title: Croissant Chocolate Bread Pudding
Categories: Dessert
Yield: 4 Servings

3	lg	Day old chocolate filled
		Croissants
1 1/2	c	Chocolate milk
2		Extra large eggs

Preheat oven to 350.

Cut the croissants into 1/2 inch slices. Let air dry for 30 minutes, then place in a four cup porcelain souffle (or casserole) dish. The bread should fill the dish.

In a mixer, blend the chocolate milk with the eggs and a pinch of salt until fluffy. Pour the mixture over the chocolate croissants, pressing the bread gently so that the milk covers the top. Let sit five minutes.

Bake in the preheated oven for 40 to 45 minutes. The bread pudding will look like a souffle but will deflate as it cools. Serve slightly warm, or chilled if desired.

Variation: Add 1/3 cup chocolate chips to mixture before baking. Serve with sweetened whipped cream dusted with cocoa powder. Washington Post May 15, 1996

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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