Fruit of the Forest Chocolate Croissant Bread Pudding

Fruit of the Forest Chocolate Croissant Bread Pudding

8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving

Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.

Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.

In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.

To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.

Serve bread pudding with a drizzle of chocolate sauce and whipped cream.

Makes 6 servings