Chocolate Chunk Croissant Bread Pudding

Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  miniature croissants (or 3 1/2 cups French bread, cubed)
• 4  egg yolks
• 1⁄2 cup sugar
• 1  cup  whipping cream
• 1  cup half-and-half
• 2  vanilla beans, split lengthwise in half
• 6  ounces bittersweet chocolate or 6  ounces  semisweet baking chocolate, chopped into chunks
• 2  cups French vanilla ice cream

Directions

1. Preheat oven to 325F.
2. Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".
3. Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
4. Mix egg yolks and sugar in medium bowl.
5. Set aside.
6. Heat whipping cream& half-and-half in a 2 qt.
7. saucepan over low heat, stirring occasionally.
8. Add vanilla beans.
9. Beat hot cream into egg yolk mixture with wire whisk.
10. Strain custard through a sieve to remove vanilla beans.
11. Cool 15 minutes.
12. Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
13. ramekins or custard cups.
14. Pour custard over croissant cubes.
15. Place ramekins in 13x9" baking pan, on oven rack.
16. Pour very hot water into pan to within 1/2" of tops of cups.
17. Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
18. Serve warm with ice cream.