Individual chocolate croissant bread puddings

6 Servings

Ingredients

Quantity Ingredient
2 larges Croissants (about 6 ozs. total); cut in 1/2\" cubes
5 ounces Bittersweet chocolate
2 cups Whipping cream
½ Vanilla beans; split lenghwise
4 larges Egg yolks
½ cup Sugar

Directions

Preheat oven to 350. Arrange croissant cubes on a large baking sheet. Bake until golden brown, about 10 minutes. Cool. Reduce oven temperature to 325.

Divide chocolate among six ¾ cup custard cups. Top with croissant cubes, dividing equally. Pour 2 cups of cream into a heavy medium saucepan.

Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium heat. Remove from heat. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in hot milk mixture. Discard vanilla bean. Pour custard over chocolate and croissants, dividing equally.

Place cups in a large baking pan. Add enough water to baking pan to come halfway up sides of cups. Bake puddings until set, about 40 minutes.

Remove from water; cool slightly. Serve warm or at room temperature.

Posted to FOODWINE Digest 13 November 96 Date: Thu, 14 Nov 1996 11:24:26 -0500 From: Laura Hunter <LHunter722@...>

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