Receta Chocolate Chunk Croissant Bread Pudding
Ingredientes
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Direcciones
- Heat oven to 325 degrees. Cut croissants into 1/2 inch cubes (3 1/2 c.). Spread cubes in ungreased jelly roll pan. Bake for 10 min; stir. Bake 8 - 10 min longer or possibly till golden brown and toasted.
- Mix egg yolks and sugar in medium bowl; set aside.
- Heat whipping cream and half and half in 2 qt saucepan over low heat; stirring occasionally. Add in vanilla beans. Beat warm cream into egg yolk mix with wire whisk. Strain custard through a sieve to remove vanilla beans. cold 15 min.
- Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz ramekins or possibly custard c.. Pour custard over croissant cubes. Place ramekins in rectangular pan, place pan on oven rack. Pour very warm water into pan to within 1/2 inch of tops of c..
- Bake uncovered 35 - 40 min or possibly till knife inserted in center comes out clean. Serve hot with ice cream. Store covered in refrigerator. Try different flavors of ice cream.