Individual Chocolate Croissant Bread Puddings

1. 1

   Preheat oven to 350F.

2. 2

   Arrange croissant cubes on a large baking sheet.

3. 3

   Bake until golden brown, about 10 minutes.

4. 4

   Cool.

5. 5

   Reduce oven temperature to 325F.

6. 6

   Divide chocolate among six 3/4 cup custard cups.

7. 7

   Top with croissant cubes, dividing equally.

8. 8

   Pour 2 cups of cream into a heavy medium saucepan.

9. 9

   Scrape in seeds from vanilla bean; add bean.

10. 10

    Bring to a simmer over medium heat.

11. 11

    Remove from heat.

12. 12

    Whisk egg yolks and sugar in a medium bowl to blend.

13. 13

    Gradually whisk in hot milk mixture.

14. 14

    Discard vanilla bean.

15. 15

    Pour custard over chocolate and croissants, dividing equally.

16. 16

    Place cups in a large baking pan.

17. 17

    Add enough water to baking pan to come halfway up sides of cups.

18. 18

    Bake puddings until set, about 40 minutes.

19. 19

    Remove from water; cool slightly.

20. 20

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.