In Style Magazine
8 |
stale croissants, cut into cubes |
8 oz |
bittersweet chocolate, coarsely chopped |
5 C |
heavy cream |
1 1/4 C |
Sugar |
5 |
eggs |
2 t |
vanilla |
1. Preheat oven to 350û F.
2. Grease 8 10 oz ramekins or a large casserole dish.
3. Add cut-up croissants and chocolate into dish/ramekins.
4. Mix cream, sugar, eggs and vanilla and pour over croissants.
5. Let stand for 30 minutes Ð keep pushing croissants down into liquid with a spatula to aid in absorption.
6. Bake for 45 Ð 50 minutes, or until top of pudding is browned & puffy (will collapse slowly when removed from oven).
7. Serve warm with vanilla ice cream.
Notes:
á Substituting chocolate croissants and reducing the chocolate makes it even easier.
á WeÕve used brioche and that works well also.
á Left-overs microwave nicely the next day.