Chocolate Chunk Croissant Bread Pudding

• miniature croissants (or 3 1/2 cups French bread, cubed)↗6
• egg yolks↗4
• cup sugar↗1⁄2 cup
• cup whipping cream↗1 cup
• cup half-and-half↗1 cup
• vanilla beans, split lengthwise in half↗2
• ounces bittersweet chocolate or 6 ounces semisweet baking chocolate, chopped into chunks↗6 ounces
• cups French vanilla ice cream2 cups

Step-by-step instructions

1. 1

   Preheat oven to 325F.

2. 2

   Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10".

3. 3

   Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.

4. 4

   Mix egg yolks and sugar in medium bowl.

5. 5

   Set aside.

6. 6

   Heat whipping cream& half-and-half in a 2 qt.

7. 7

   saucepan over low heat, stirring occasionally.

8. 8

   Add vanilla beans.

9. 9

   Beat hot cream into egg yolk mixture with wire whisk.

10. 10

    Strain custard through a sieve to remove vanilla beans.

11. 11

    Cool 15 minutes.

12. 12

    Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.

13. 13

    ramekins or custard cups.

14. 14

    Pour custard over croissant cubes.

15. 15

    Place ramekins in 13x9" baking pan, on oven rack.

16. 16

    Pour very hot water into pan to within 1/2" of tops of cups.

17. 17

    Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.

18. 18

    Serve warm with ice cream.