Ingredients:
6 miniature croissants ( or 3 1/2 cups French bread, cubed)
4 egg yolks
1/2 cup sugar
1 cup whipping cream
1 cup half-and-half
2 vanilla beans, split lengthwise in half
6 ounces bittersweet chocolate or 6 ounces semisweet baking chocolate, chopped into chunks
2 cups French vanilla ice cream
Directions:
Preheat oven to 325F.
Cut croissants into 1/2″ cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2×10″.
Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
Mix egg yolks and sugar in medium bowl.
Set aside.
Heat whipping cream& half-and-half in a 2 qt.
saucepan over low heat, stirring occasionally.
Add vanilla beans.
Beat hot cream into egg yolk mixture with wire whisk.
Strain custard through a sieve to remove vanilla beans.
Cool 15 minutes.
Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
ramekins or custard cups.
Pour custard over croissant cubes.
Place ramekins in 13×9″ baking pan, on oven rack.
Pour very hot water into pan to within 1/2″ of tops of cups.
Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
Serve warm with ice cream.
Servings: 6
Time preparation: 10 min.
Time total: 60 min.