Chocolate Crossiant Pudding

• 1 cup (225 ml) heavy cream
• 1 cup (225 ml) milk
• 1/4 tsp (1 ml) salt
• 3 tbsp (45 ml) cocoa powder
• 3 eggs
• 1/2 cup (125 ml) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 3 croissant rolls (soft)
• 2 tbsp (30 ml) unsalted butter
• to serve: 3/4 cup (175 ml) whipped cream

1. Bring cream, milk and salt slowly to a boil in heavy saucepan, then remove from heat.
2. Sift cocoa powder over top and whisk until blended.
3. Beat eggs and sugar together then beat in the cocoa mixture.
4. Cut croissants into thin slices and lightly butter.
5. Place sliced bread in serving dishes so that slices are layered above dish rim.
6. Pour chocolate custard around the sides.
7. Put dishes in roasting pan filled with water that comes halfway up sides of dishes.
8. Bake in preheated 350 degree (175 C.) oven for 40 minutes.
9. Top edges of croissant slices should be brown.
10. Serve with heavy whipping cream over top.

heavy cream, milk, salt, cocoa, eggs, sugar, vanilla, croissant rolls, butter, whipped cream

Taken from online-cookbook.com/goto/cook/rpage/000898 (may not work)