Our very own Emily Hartsell had the pleasure of visiting Common Desk last week to lead a class on our baking process, along with sharing the recipe for a scrumptious bread pudding.

Here’s the recipe for you to try at home, whether you’re crafting an after dinner dessert this week or planning for a custom Mother’s Day brunch menu this weekend. Don’t forget to stop by the store for more recipes to an expanded Mother’s Day menu.

Chocolate Croissant Bread Pudding

3 large whole eggs
8 egg yolks
5 cups half and half
1 1/2 cups sugar
1 1/2 teaspoons vanilla
1 cup chocolate chips
6 croissants

Preheat oven to 350 degrees. In a medium bowl whisk whole eggs, yolks, half and half, sugar and vanilla to create the custard. Set the custard aside. Slice the croissants in half horizontally, place bottoms in the bottom of a ceramic baking dish, top with chocolate chips. Place croissants tops on, pour custard on top, press to soak in and allow to sit 10 minutes. Put baking dish in a larger one with 1 inch of hot water. Cover with foil creating a water bath and bake covered for 45 minutes. Remove foil and cook another 45 minutes or until the custard is set and the tops of the croissants are browned.