Individual Chocolate Croissant Bread Puddings

• 2 lg. (3 oz.) croissants, cut in 1/2-inch cubes
• 5 oz. bittersweet chocolate
• 2 cups whipping cream
• 1/2 vanilla bean, split lengthwise
• 4 lg. egg yolks
• 1/2 cup sugar

1. Preheat oven to 350F.
2. Arrange croissant cubes on a large baking sheet.
3. Bake until golden brown, about 10 minutes.
4. Cool.
5. Reduce oven temperature to 325F.
6. Divide chocolate among six 3/4 cup custard cups.
7. Top with croissant cubes, dividing equally.
8. Pour 2 cups of cream into a heavy medium saucepan.
9. Scrape in seeds from vanilla bean; add bean.
10. Bring to a simmer over medium heat.
11. Remove from heat.
12. Whisk egg yolks and sugar in a medium bowl to blend.
13. Gradually whisk in hot milk mixture.
14. Discard vanilla bean.
15. Pour custard over chocolate and croissants, dividing equally.
16. Place cups in a large baking pan.
17. Add enough water to baking pan to come halfway up sides of cups.
18. Bake puddings until set, about 40 minutes.
19. Remove from water; cool slightly.
20. Serve warm or at room temperature.

croissants, bittersweet chocolate, whipping cream, vanilla bean, egg yolks, sugar

Taken from www.foodgeeks.com/recipes/2441 (may not work)