ADRIANNE CALVO'S NUTELLA CROISSANT BREAD PUDDING
3 extra large whole eggs
8 extra large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup semi-sweet chocolate chips
1 cup Nutella
Heat oven to 350 degrees. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, salt, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10-by-15-by-2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the chocolate chips and Nutella, then add the tops of the croissant. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. (Note: Tested in a 9-by-13-inch pan and worked fine).
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to let out. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature. At the restaurant it is served with vanilla ice cream.
Makes 8 servings, each with 904 calories, 50 grams fat, 338 mg cholesterol, 17 grams protein, 100 grams carbohydrates, 3 grams fiber, 436 mg sodium.
Source: Chef Adrianne Calvo