Chocolate Chunk Croissant Bread Pudding

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   ["Preheat oven to 325F.", "Cut croissants into 1/2"" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10"".", "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 13x9"" 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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.