This recipe was born out of a "waste not" moment of inspiration when I was staring at a half a carton of reduced fat buttermilk and some croissants that were starting to harden. Now every bread pudding recipe I have calls for heavy cream, but my speculative juices thought that buttermilk just might be a decent substitute. The result proved my speculation to be a worthwhile endeavor - buttery, moist and just as decadent as the bread pudding of my dreams... Don't tell me you don't dream of bread pudding?!
Chocolate Chip Croissant Bread Pudding
3/4 stick of butter, softened
1 cup of granulated sugar
4 large eggs
1 1/4 cup of reduced fat buttermilk
2 tbsp Kahlua
1 tbsp vanilla extract
5 oz semisweet chocolate chips or chunks
1. Grease a baking pan on the bottom and sides.
2. Cream the butter and sugar together. Add eggs until well mixed. Scrape down the sides.
3. Add Kahlua and vanilla extract and mix together. Add the buttermilk last. Mix well.
4. Start tearing the croissants into small pieces and layer on the baking pan. Sprinkle the chocolate chips all over, making sure they're evenly distributed.
5. Pour liquid mixture over the croissants. Press the croissant pieces with a spatula to make sure that they soak up all the liquids. Cover with tinfoil and let stand for an hour so that the liquid is absorbed as much as possible.
6. Preheat over to 350 degrees. Bake covered for 35 minutes.
7. Let cool for at least 15 minutes before serving. Best eaten when warm.