Ingredients

• 4 large croissants
• 4 large eggs
• 2 cups half & half
• 1 cups heavy cream
• ¾ cups sugar
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 3 Tablespoons Kirsch/cherry brandy (optional)
• 1 package (5.5 ounces) Welch’s Dried Cherries
• 1 cup semisweet chocolate chunks, divided
• 1 teaspoon vegetable shortening

Preparation

1. Preheat oven to 400° F. Cut croissants in half to make both top and bottom pieces and toast, cut sides up, in oven. Remove croissants and reduce oven heat to 350°F. Butter a 2-quart casserole dish and set aside.
2. In a large bowl lightly beat eggs. Add half & half, cream, sugar, vanilla, cinnamon, and brandy if using. Whisk until well combined.
3. Line prepared dish with croissant bottoms. Sprinkle the dried cherries and ¾ cup of the chocolate chunks over bread and top with remaining croissant tops.
4. Pour liquid mixture over croissants and let stand for 10 minutes.
5. Place dish in a large pan and place in the oven. Pour hot water into larger pan until it comes halfway up the outside of the casserole dish.
6. Bake for 50-55 minutes or until a knife inserted in the center comes out clean. If croissants begin to brown too quickly cover loosely with foil and continue to bake until the center is set. Cool slightly on a wire rack.
7. While the bread pudding is cooling melt remaining ¼ cup of chocolate chunks with the vegetable shortening in the microwave on high for 20 seconds. Stir the mixture and if necessary microwave on high an additional 10 seconds at a time until chocolate is melted and mixture is smooth when stirred.
8. Drizzle the melted chocolate over the bread pudding and serve.

Makes 10 servings

Nutrition per serving:

494 calories, 29g fat, 14g saturated fat, 7g protein, 54g carbohydrate, 138 mg cholesterol, 160mg sodium, 1.5g fiber