Croissant Pudding With Chocolate Kahlua Sauce

• 6 croissants, torn into pieces
• 4 large egg yolks
• 2 large eggs
• 3 cups heavy whipping cream
• 2-1/4 cups sugar
• 1-1/2 cups half-and-half cream
• 4-1/2 teaspoons vanilla extract
• 1-1/2 teaspoons salt
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 tablespoons butter
• 1 cup sugar
• 1/2 cup evaporated milk
• Dash salt
• 3 tablespoons Kahlua (coffee liqueur)

1. Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on
2. .
3. In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean.
4. For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.

croissants, egg yolks, eggs, heavy whipping cream, sugar, cream, vanilla, salt, chocolate, butter, sugar, milk, salt, kahlua

Taken from www.tasteofhome.com/recipes/croissant-pudding-with-chocolate-kahlua-sauce/ (may not work)