Chocolate Chunk Croissant Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Individual dishes that are great for company - originally made in Strings Restaurant in Denver Colorado! 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.
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