Chocolate Bread Pudding

I always try to make good use of groceries that I buy - so I figured it would be criminal to ignore an excuse to transform stale croissants into a glorious Chocolate Bread Pudding. As a rule, I tend to prefer chocolate over raisins (who doesn't?), so I decided to substitute 16 ounces of semi-sweet chocolate, broken into shards, for the raisins called for in this particular recipe, with beautifully decadent results. To serve, I recommend making an easy ganache to drizzle over the top, along with whipped cream or vanilla bean ice cream!

Shirt: H&M Billowy Leopard Print Top
Lips: MAC Pro Longwear Lipcolour in Lasting Lust