2 lg Croissants (about 6 ozs.
-total); cut in 1/2″ cubes
5 oz Bittersweet chocolate
2 c Whipping cream
1/2 Vanilla beans; split
-lenghwise
4 lg Egg yolks
1/2 c Sugar
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.
Yields
6 Servings
