Double chocolate bread pudding!!

Yes I know the weather is hot and because it's so hot  I tend to eat less and I don't like to turn on my oven by any means necessary! My dinner for the summer usually consist of anything light like a good salad, fish or grilled chicken. And maybe for dessert frozen yogurt or a few cookies.

But last weekend I kinda lost my mind when I saw a recipe on the food network for Double Chocolate Bread Pudding! I mean it looked so yummy on my tv screen! I had to toss my summer eating mentality, turn my oven on and do the damn thing!!

Ingredients

• 2 tablespoons butter
• 1 loaf cinnamon-raisin bread, cut into 1-inch squares
• 6 croissants, cut into 1-inch chunks
• 1 cup semi sweet chocolate chips
• 6 eggs
• 3 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 5 to 6 scrapes of fresh nutmeg, on a rasp
• 1 1/2 quarts milk
• 1 1/2 cups chocolate syrup (recommended: Hershey's)
• Kosher salt
• Bourbon Whipped Cream, recipe follows
• Special equipment: 3 1/2-quart oval baking dish

Directions

Heat the oven to 350 degrees F.

Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.

In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.

Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.

Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.