Double Chocolate Croissant Bread Pudding

This is what I am taking to our Small Group tomorrow night:
(serves 6-8)

For the bread pudding:
4 T. Kerrygold* butter, melted, plus more for the dish
8 croissants, sliced 1" thick (about 12 cups)
3 large eggs, plus 3 egg yolks
1&1/2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 t. pure vanilla extract
Pinch of sea* salt
6 oz. milk chocolate, cut into 3/4" pieces

For the sauce:
1/3 cup heavy cream
2 T. Kerrygold* butter
2 T. sugar
2 T. light corn syrup
1 t. pure vanilla extract
4 oz. white*, semisweet, or dark*) chocolate, chopped

To make the bread pudding: Preheat the even to 350 and butter a shallow 2 qt. baking dish. Toss the croissants with the melted butter on a baking sheet. Arrange in a single layer and bake until toasted, about 10 mins. Meanwhile, whisk the eggs, egg yolks, milk, heavy cream, sugar, vanilla, and salt in a large bowl. Arrange about half of the croissants in the prepared baking dish, top with about two-thirds of the milk chocolate, then add the remaining croissants. Pour the egg mixture over the croissants, pressing gently so the croissants are submerged. Cover the baking dish with foil and bake 30 mins. Uncover, top with the remaining milk chocolate and bake until the bread pudding is puffed, golden brown, and set, 15-20 more mins.  Let sit 15 mins. Meanwhile, make the sauce; Bring the heavy cream, butter, sugar, corn syrup, and vanilla to a simmer in a med. saucepan over med. heat. Add the bittersweet chocolate and whisk until smooth. Serve the pudding with the sauce on the side.

"The simple act of making thoughtful affirmative statements about who we are and what we want to achieve can be an incredibly powerful tool for getting the best possible performance out of ourselves." ~ Pete Carroll

Happy "Blue" Friday. Go Hawks!!!

Have FUN today!

Love,

MM