Name: Mexican Hot Chocolate Bread Pudding
Ingredients: 6 egg yolks; 1 ½ cups milk; ¾ cup heavy cream; ¾ cup sugar; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon arbol chile powder; 6-8 chocolate croissants, cut into small pieces; ½ cup chocolate chips

6-8 chocolate croissants, cut into small pieces

Preheat oven to 350 degrees. Grease a 9x9” dish and set aside.

In a medium bowl whisk together egg yolks, milk, heavy cream, sugar, vanilla, salt, cinnamon, and arbol chile powder.

Place the cut croissants into the greased dish and sprinkle with chocolate chips, reserving a handful.

Pour custard mixture over the croissants and sprinkle with remaining chocolate chips.

Bake for 35-45 minutes or until custard is just set. Serve immediately.

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