Chocolate Chunk Croissant Bread Pudding

Recipe by CountryLady
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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