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Romancing Your Friends

Text by: Polite Society & Whitney Ingram
Recipe by: Whitney Ingram of RookieCookie

We should celebrate the love in our relationships everyday, and the month of February is a good reminder of that. Indeed, love must be special if there is an entire month dedicated to it. During the month of February, we are encouraged and inclined to indulge in the finest of chocolates, the most intimate of love letters, and the most secret Valentine’s crushes.

Romance need not be reserved for our most intimate relationships. It can flourish in every aspect of our lives if we can find ways to create it.

Speaking of creating, why not fashion some romance of your own with your family and friends? Lure them over for a night of sweet confections and lively conversation. This recipe for Chocolate Croissant Bread Pudding is sure to cure the most humbug of romantics, which is no surprise, really, with its flaky, buttery croissants, semisweet chocolate, heavy cream, and cinnamon — just a few of the things that prove God has not abandoned us yet. Combine them for a buttery, chocolatey, gooey, wonderful paradise… a paradise you can eat.

Chocolate Croissant Bread Pudding

  • 8 regular-sized croissants, torn into bite-sized pieces
  • 1 12 oz. bag semisweet chocolate chips
  • 1 cup sugar
  • 6 eggs
  • Pinch of salt
  • 2 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups half and half
  • 2 cups heavy cream

Set oven to 350 degrees. Pour croissants into a 9x13 inch pan and set aside.

In double boiler over simmering water, melt 1 1/4 cups semisweet chocolate chips until smooth. Remove from heat and allow to cool slightly.

In a medium bowl, combine sugar, eggs, salt, vanilla, cinnamon, and nutmeg and whisk until the eggs are light in color. Set aside.

In a medium saucepan over medium heat, add half and half and heavy cream. Once mixture is steaming and slightly simmering, remove from heat. Whisk in melted chocolate. With a liquid measuring cup, pour out 2 cups of the cream mixture and slowly pour it into the eggs while whisking. Once incorporated, slowly pour in the rest of the cream mixture and whisk well.

Pour cream and egg mixture over the croissant pieces until the croissants are covered. You may not need the all of the mixture. Sprinkle the remaining chocolate chips over the top. Bake for 40-45 minutes or until the liquid is set. Allow to cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream or whipped cream.

Yields 8 servings.

© Jessica Ceason Photography