Servings5 Preparation Time20 min. Cooking Time50 min. Difficulty LevelAverage Ingredients 1 or 2 large croissants cut into ½ in. pieces
2 cups heavy cream
½ cup + granulated sugar
1 vanilla bean, cut in half
6 egg yolks
¾ lb. semisweet chocolate, chopped Preparation Instructions Preheat the oven to 325 degrees F. Butter six 6 oz. custard cups or a single 5 or 6 in. baking dish; dust with sugar. Divide croissant pieces among the cups or pour them all into the baking dish.
In a heavy saucepan placed over medium heat, stir together the cream, sugar, vanilla, and a pinch of salt. Scald, but don’t boil. Remove the vanilla bean.
In the bowl of an electric mixer, beat the egg yolks and half the scalded mixture. Pour the combination into the saucepan. Add the chocolate and stir constantly until melted, about 15 minutes. Don’t boil.
Spoon the batter into the cups or baking dish. Place the cups or dish in a pan of water and bake about 45 to 50 minutes, or until set and a knife inserted in the middle comes out clean. Chocolate Bread Pudding