Hello again chocolate lovers! Don’t worry, I didn’t forget about you all. Despite it being a little behind, I’m here to bring you what would have been my next Everything Chocolate post for the month of March: Croissant Bread Pudding with Double (that’s right, double) Chocolate. Yes, I realize April and Easter are already upon us, but between having a pretty busy past could of weeks and undergoing Daylight Savings, I’ve lost all track of time. Excuses aside, I must say this month’s (that is March’s, of course) featured dessert has probably been one of the easiest I’ve conquered yet. Not only is there no constant use of a hand blender, the oven essentially does all the work once you combine all the ingredients. There’s also not as much prep work outside of the custard filling. It’s no where near as elaborate as the Blackout Cake with Chocolate Crunch or as time-consuming as Chocolate Mousse with Puff Pastry Hearts. This recipe is literally as easy as it gets, with simple to understand directions and ingredients. With that said (and apologizes for lateness once again) read on and enjoy!