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Add a photoServings: 6
Ingredients
- 6 x miniature croissants cubed
- 4 x egg yolks
- 1/2 c. sugar
- 1 c. whipping cream
- 1 c. half and half
- 2 x vanilla beans
- 6 ounce semisweet chocolate bars minced into chunks
- 2 c. french vanilla ice cream
Directions
- Heat oven to 325 degrees. Cut croissants into 1/2 inch cubes (3 1/2 c.). Spread cubes in ungreased jelly roll pan. Bake for 10 min; stir. Bake 8 - 10 min longer or possibly till golden brown and toasted.
- Mix egg yolks and sugar in medium bowl; set aside.
- Heat whipping cream and half and half in 2 qt saucepan over low heat; stirring occasionally. Add in vanilla beans. Beat warm cream into egg yolk mix with wire whisk. Strain custard through a sieve to remove vanilla beans. cold 15 min.
- Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz ramekins or possibly custard c.. Pour custard over croissant cubes. Place ramekins in rectangular pan, place pan on oven rack. Pour very warm water into pan to within 1/2 inch of tops of c..
- Bake uncovered 35 - 40 min or possibly till knife inserted in center comes out clean. Serve hot with ice cream. Store covered in refrigerator. Try different flavors of ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 691 | |
| Calories from Fat 400 | 58% |
| Total Fat 45.78g | 57% |
| Saturated Fat 27.47g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 565mg | 24% |
| Potassium 470mg | 13% |
| Total Carbs 68.49g | 18% |
| Dietary Fiber 6.8g | 23% |
| Sugars 33.88g | 23% |
| Protein 12.3g | 20% |
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