CHOCOLATE CHUNK CROISSANT BREAD PUDDING

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Chocolate Chunk Croissant Bread Pudding image

Individual dishes that are great for "company" - originally made in Strings Restaurant in Denver Colorado!

Provided by CountryLady

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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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