Butter Croissant & Milk Chocolate Pudding with Vanilla Whipped Cream

Instructions

1. Step
   Place the croissants and chocolate into a medium bowl.
2. Step
   In a second medium bowl, add the eggs, 2 cups of the cream, 2 tablespoons of the sugar, cinnamon and salt. Whisk well to mix.
3. Step
   Pour 1/3 of the cream mixture into the bowl with the croissant and chocolate. Gently stir the mixture to moisten the croissant and combine well with the chocolate. This is a good time to taste the mixture and adjust to your liking with more sugar and spice if you desire.
4. Step
   Butter the baking pan (I use a 5-inch cake pan), dust with a pinch of sugar and spoon the prepared croissant mixture into the baking pan, spreading it evenly.
5. Step
   Pour the remaining cream mixture into the baking pan and sprinkle with more chocolate and sugar.
6. Step
   Create a water bath by placing the prepared baking pan into a larger pan. Pour hot water into the larger pan until there is enough to reach halfway up the sides of the prepared baking pan.
7. Step
   Carefully transfer to a preheated oven and bake at 350°F (180°C) for 25 minutes or until the pudding is just set (soft and jiggly) and the top of the pudding is golden brown. Cooking time will depend on the size of your baking pan and how deep your pudding is.
8. Step
   Once the pudding is set, remove from the water bath and allow to sit and cool slightly at room temperature for 5 minutes before digging in.
9. Step
   While the pudding cools, whip some cream! In a medium bowl, whisk the remaining cream, sugar and some vanilla, and serve on top for a great accompaniment.