Chocolate & Irish Cream Croissant Pudding

• 8 None croissants
• 4 oz semi-sweet chocolate, coarsely chopped
• 1 cup milk
• 2 cups light cream
• 1/3 cup sugar
• 1/2 tsp vanilla extract
• 4 None eggs
• 3/4 cup Irish cream whisky
• 3 oz semi-sweet chocolate, coarsely chopped
• 1 tbsp sugar
• 1 tsp powdered sugar

1. Preheat the oven to 325u0b0F.
2. Cut croissants in half. Sandwich 4 oz chocolate between croissant halves. Arrange croissants in a 7-cup oval baking dish.
3. Combine milk, cream, 1/3 cup sugar and vanilla extract in a medium saucepan; bring to a boil. Whisk eggs in a large bowl; gradually whisk in hot milk mixture, then stir in the Irish cream whisky. Pour milk mixture over croissants. Top with 3 oz chocolate and 1 tbsp sugar.
4. Place dish in a roasting pan. Add enough boiling water to come halfway up side of dish.
5. Bake 35 mins or until just set. Remove baking dish from water; let stand 10 mins. Serve dusted with powdered sugar.

croissants, semisweet chocolate, milk, light cream, sugar, vanilla, eggs, irish cream whisky, semisweet chocolate, sugar, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/33350 (may not work)