Chocolate & Irish Cream Croissant Pudding - cooking recipe

Ingredients

8 None croissants
4 oz semi-sweet chocolate, coarsely chopped
1 cup milk
2 cups light cream
1/3 cup sugar
1/2 tsp vanilla extract
4 None eggs
3/4 cup Irish cream whisky
3 oz semi-sweet chocolate, coarsely chopped
1 tbsp sugar
1 tsp powdered sugar

Preparation

Preheat the oven to 325\u00b0F.
Cut croissants in half. Sandwich 4 oz chocolate between croissant halves. Arrange croissants in a 7-cup oval baking dish.
Combine milk, cream, 1/3 cup sugar and vanilla extract in a medium saucepan; bring to a boil. Whisk eggs in a large bowl; gradually whisk in hot milk mixture, then stir in the Irish cream whisky. Pour milk mixture over croissants. Top with 3 oz chocolate and 1 tbsp sugar.
Place dish in a roasting pan. Add enough boiling water to come halfway up side of dish.
Bake 35 mins or until just set. Remove baking dish from water; let stand 10 mins. Serve dusted with powdered sugar.