Ina Garten (Adapted) – Serves 10

Jammin’ Bread, a local family-owned restaurant and bakery, was one of Annie’s and my favorite places to grab a bite to eat. The warm, cozy dining room was an eatery for a tight-knit community, and we had our favorite cast of characters that included the observant man, crush-worthy wait staff, and wonderful owners and friends (Cheryl, Pat, and their son Chris). This Bread pudding recipe is a variation on one of my favorite Jammin’ Bread treats.

Ingredients

• 3 
 Extra large eggs
• 8 
 Extra large egg yolks
• 5 C Half and half
• 1 ½ C Sugar 
• 1 ½ t Vanilla 
• 6 
 Stale plain croissants, sliced open ½ C Dark chocolate (chopped)

Directions

• Preheat the oven to 350°F.
• Whisk together egg, half and half, sugar, and vanilla in a bowl and set aside.
• Place the bottom half of the croissants in a single layer in a baking dish, and add chopped dark chocolate. Place tops into the pan. 
• Pour the custard mixture over the croissants and gently press them down to ensure they absorb the custard.
• Let it sit for 10 minutes, then press again.
• Place in a water bath, cover with foil, and poke holes so steam can escape.
• Bake 45 minutes covered, then uncover and bake an additional 45 minutes.