Individual Chocolate Croissant Bread Puddings

2 lg. (3 oz. each) croissants, cut in 1/2-inch cubes
5 oz. bittersweet chocolate
2 cups whipping cream
1/2 vanilla bean, split lengthwise
4 lg. egg yolks
1/2 cup sugar

Directions:

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

User Reviews:

this is one of those incredibly simple but decadent desserts, especially for cooks who prefer to use really good quality ingredients.

submitted by pjpetit on November 02, 2006

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