This is a delicious recipe created by Chef Isabel Cruz.  Great for warm summer nights!

What You’ll Need:

Bread Pudding:
3 eggs
1 1/2 cups half and half
2 Tablespoons brown sugar
6 croissants (enough to fit a 9-inch pie plate, split lengthwise
1 cup almond slivers

Mexican Chocolate:
1 cup semisweet chocolate chips
1 Tablespoon cinnamon
1/2 cup sugar

Chipotle Chocolate Ganache:
1 cup semisweet chocolate chips
1/3 cup half and half
1 Tablespoon adobo sauce from canned chipotle chilies in adobo sauce

What to Do:

For Mexican Chocolate:
Combine the ingredients in a food processor or blender and pulse until semi-fine ground. Set aside.

For Chipotle Chocolate Ganache:
In a medium saucepan, add the chocolate chips, half and half and adobo sauce.  Cook over low heat until chocolate chips begin to melt.  Stir with a fork until sauce forms.  Remove from heat and set aside.

For Bread Pudding:
Preheat the oven to 350 degrees F.  Butter a 9-inch pie plate and set aside.  Combine the eggs, half and half, and brown sugar in a large bowl and whisk to combine.  Press the croissants into the egg mixture to soak, turning over twice.

Then, tit the bottom half of each croissant into the buttered pie plate, sliced side down. Sprinkle 3/4 cup of the Mexican chocolate over the croissants followed by 1/2 of the almonds.

Layer the remaining croissants sliced down side on top and sprinkle with remaining chocolate and almonds.

Bake the bread pudding until puffy and dry on the top but still moist inside.

Remove from oven and let cool slightly before cutting and serving. Can be served at room temperature or chilled. Top with a spoonful of ganache before serving with glass of milk.  Enjoy!