Croissant casserole with double chocolate sauce

Ingredients:

Bread casserole

• 8 croissants, sliced ​​2.5cm thick (about 12 cups)
• 4 tablespoons melted butter, plus extra for greasing
• 3 large eggs plus 3 egg yolks
• 1.5 cups whole milk
• 1 cup heavy cream
• 1/4 cup sugar
• 1 tsp vanilla extract
• A pinch of salt
• 170 g milk chocolate, cut into 2 cm pieces.

Chocolate sauce

• 1 cup heavy cream
• 2 tbsp (30 g) butter
• 2 tablespoons of sugar
• 2 tablespoons corn syrup
• 110 g chopped dark chocolate

Preparation:

1. Make bread puddingPreheat oven to 350°F (170°C) and grease a shallow baking dish (about 2 quarts) with butter. Toss the croissants with melted butter on the baking sheet. Arrange them in a single layer and bake until golden brown, about 10 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, egg yolks, milk, cream, sugar, and vanilla extract; season with salt. Place half the croissants in the prepared baking dish. Spread about two-thirds of the milk chocolate on top, then add the remaining croissants. Pour the egg mixture over the croissants, pressing them gently to submerge them.
3. Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining milk chocolate, and bake for another 15-20 minutes until the pudding is set, golden brown, and risen. Then let it rest for 15 minutes.
4. Meanwhile, prepare the sauce.In a small saucepan, combine the heavy cream, butter, sugar, corn syrup, and vanilla extract and bring to a simmer over medium heat. Stir in the dark chocolate and whisk until smooth. Serve the bread pudding with chocolate sauce.