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    Individual Chocolate Croissant Bread Pud

    Source of Recipe


    List of Ingredients

    Individual Chocolate Croissant Bread Puddings

    List of Ingredients
    2 large Croissants
    5 ounces Bittersweet chocolate
    2 cups Whipping cream
    1/2 Vanilla beans split
    4 large Egg yolks
    1/2 cup Sugar

    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 3/4 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.





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