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Sweets: Individual Chocolate Croissant Bread Puddings

Source of Recipe

Laura Hunter


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


Recipe

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.