I've found the perfect breakfast for your Christmas morning.
This might be the tastiest breakfast I've ever had...and that's saying something!
Since it's the holidays, I thought I should take full advantage and use some eggnog to make it special.
I prepared this entire dish the night before and left it to sit overnight in the fridge so that all of that glorious creamy eggnog could get soaked up in all of the layers of the croissants.
In the morning, you'll want to throw this in the oven.
While it's cooking, take a stick of butter, some sugar, and some eggnog, and make yourself a warm homemade eggnog syrup.
In less than an hour, you and your family will be sitting down to a homey, flavor packed breakfast that is sure to get you through a day of gift giving.
Chocolate Croissant Eggnog Bread Pudding
8 large day old chocolate croissants (28 oz)
3 cups eggnog
2 cups whole milk
5 large eggs
4 egg yolks
1 cup sugar
½ tsp Kosher salt
2 Tbsp spiced rum
Eggnog Syrup for serving (recipe below)
Slice croissants into 1-inch cubes. Place in the bottom of a buttered 2-quart baking dish. Set aside.
Heat the eggnog and milk in a large saucepan over medium heat until bubbling gently, but not boiling.
Meanwhile, combine the eggs, yolks, sugar, and salt in a large bowl and whisk vigorously until light and frothy. Whisk one cup of eggnog mixture into the eggs to temper them. Gradually whisk in remaining eggnog mixture and rum until fully combined.
Pour the custard over the croissants and gently mash down to make sure all of the liquid soaks through. Place in the refrigerator for at least one hour or overnight.
Preheat oven to 375º F. Bring a large pot of water to boil. Place the casserole dish inside of a large roasting pan. Place in the oven on the middle rack. Carefully pour hot water into sides of roasting pan until it reaches half way up sides of casserole dish.
Bake for 45-50 minutes until the custard is set and the top is golden brown. Remove the roasting pan from the oven and carefully remove the casserole dish from the roasting pan. Allow to cool 5-10 minutes before serving.
Serve alongside homemade eggnog syrup.
Homemade Eggnog Syrup
1 cup butter
¾ cup eggnog
1 cup granulated sugar
1 tsp vanilla
1 tsp baking soda
In a large pan, place the butter, eggnog, and sugar. Bring to a boil. Whisk in vanilla and baking soda. Mixture will bubble and rise to the top of the pan. Turn heat to low and simmer for 3-5 minutes, whisking frequently.