There was not another name I could think of to name this dessert. Soft croissants soak up the egg custard mixture and the three kinds of chocolate chips. So good and ooey gooey chocolaty.
Nonstick cooking spray
1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes
1 cup milk, I recommend whole milk
1/4 cup sugar
1 cup white chocolate morsels
1/2 cup milk chocolate morsels
1/2 cup semisweet chocolate morsels
4 large eggs beaten, or 1 cup egg substitute
1/4 cup chocolate sauce, warm
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.
Cut croissants into small cubes. Place croissants in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips and milk chocolate chips to warm milk and blend well. Whisk eggs into milk mixture. Sprinkle semisweet chocolate chips on top of croissants.
Pour into the prepared baking dish. Sprinkle semisweet chocolate chips on top of croissants. Bake 40-45 minutes until liquid is absorbed and custard is not runny. Drizzle with warm chocolate sauce right after the bread pudding comes out of the oven. Cut, serve and enjoy! Can be served with whipped cream or ice cream. Or both! 😉.