Individual Chocolate Croissant Bread Puddings

Time

prep 0:30      

Yield

6 servings

Ingredients

Ingredients

2 lg. (3 oz.) 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

Instructions

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.

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1 Recipe Reviews

pjpetit

pjpetit reviewed Individual Chocolate Croissant Bread Puddings on December 20, 2007

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