Chocolate Croissant Bread Pudding with Rum Sauce from Dingo's


10 large croissants
1 qt. whole milk
4 eggs
1 and 1/2 cups brown sugar
1 cup sugar
1/2 tsp nutmeg
3 TBS vanilla
3 TBS melted butter
12 oz. semisweet chocolate chips


  • Cut tops off croissants and put to side.  Break up remainder of croissants, add 3/4 bag of chocolate chips and mix.
  • Blend milk, nutmeg, cinnamon, vanilla, sugar and brown sugar in pot; heat until sugar is dissolved--careful not to bring to a boil.
  • Whip eggs thoroughly and add to pot slowly, continuing to whisk.
  • Pour over bread, let soak for 30 minutes or more.
  • Coat 9 x 13 baking pan with 3 TBS melted butter and pour in mixture, topping off with tops of croissants and remainder of chocolate chips.
  • Cover with foil and bake for 50-min to hour.  Remove foil and bake for a few additional minutes to brown.
  • Pudding is done when nicely browned and a knife can be inserted into the center and come out dry.
Rum Sauce


1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
Rum to taste (about 3 tbsp.)

PROCEDURE: Cream butter and sugar. Add vanilla. Slowly stir in 1 egg; then add rum. Stir over low heat for 5 minutes. Serve warm over individual pudding servings.