Chocolate Croissant Pudding

I love my crock pot. I rediscovered its awesomeness and now I'm hooked. I made this dessert because I really wanted to try to make a dessert in the crock pot. The dessert itself was a success. The preparation? Not so much. It was all my fault though because I didn't have the proper equipment. I ended up losing quite a bit of my custard because I used a springform pan instead of a casserole dish. I guess the dish didn't need as much custard liquid because it was pretty darn good. The croissants soaked up just enough fluid and the chocolate chips added bitterness to the sweet croissants and added a different texture to the dessert. Served with homemade whipped cream and you can honestly do no wrong.

Chocolate Croissant Pudding
Source: Best Loved Slow Cooker Recipes by Crock Pot

1 1/2 cups milk
3 eggs
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp vanilla
1/4 tsp salt
2-3 plain croissants, cut into 1" pieces, divided
1/2 cup chocolate chips, divided
Whipped cream

Prepare 1-quart casserole, souffle dish or other high sided baking pan that will fit in your slow cooker by coating it with nonstick cooking spray.

Beat milk, eggs, sugar, cocoa powder, vanilla, and salt in a medium bowl. Layer half of croissants, 1/4 cup chocolate chips, and half of egg mixture into prepared casserole. Repeat layers with remaining croissants, chocolate chips, and egg mixture.

Place a rack or trivet into slow cooker; pour in 1 cup of water. Place casserole on rack. Cover; cook on low 3-4 hours.

Remove casserole from slow cooker. Spoon bread pudding into bowls. Top with whipped cream.