CHOCOLATE CROISSANT BREAD PUDDING TRIFLE

Chocolate Croissant Bread Pudding Trifle image

Provided by Jolayne Cooper

Time 1h20m

Number Of Ingredients 13

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CHOCOLATE CROISSANT BREAD PUDDING
6 chocolate croissants, very coarsely chopped
1 1/4 c milk
1/2 c sugar
1 Tbsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
3 large eggs
TRIFLE
1 box (6-oz) butterscotch pudding, cooked according to pkg. directions, then cooled
4 bananas, sliced
4 snickers bars, chopped fine
1 (12-oz) container whipped topping (i use 2 cups whipped cream)

Steps:

1. Preheat oven to 350 degrees F.
2. Put chocolate croissant chunks in an 8x8-inch baking dish. In a medium bowl, whisk together milk, sugar, vanilla, cinnamon, nutmeg and eggs. Pour mixture over croissants. Let sit for at least 10 minutes.
3. Bake for 40 minutes. Let cool to room temperature.
4. Into the trifle bowl, add half of the croissant pudding. Spread it out evenly. Scoop in half of the butterscotch pudding, add a layer of banana slices and half of the chopped Snickers bars. Smooth on half of the whipped topping. Repeat the layers, ending on whipped cream, top with a final sprinkling of Snickers. (Don't add this last topping until just before serving.)
5. Note: I can't find the chocolate croissants here in my little town, so I use regular, plain croissants and add about a cup of semi-sweet chocolate chips. One time I melted 2 squares of semi-sweet chocolate and mixed it in with the egg mixture before pouring over the croissants. Both work well.