Individual chocolate croissant bread puddings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Croissants (about 6 ozs. total); cut in 1/2\" cubes |
| 5 | ounces | Bittersweet chocolate |
| 2 | cups | Whipping cream |
| ½ | Vanilla beans; split lenghwise | |
| 4 | larges | Egg yolks |
| ½ | cup | Sugar |
Directions
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 ¾ 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.
Posted to FOODWINE Digest 13 November 96 Date: Thu, 14 Nov 1996 11:24:26 -0500 From: Laura Hunter <LHunter722@...>