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Add a photoServings: 6
Ingredients
- 2 lrg Croissants (about 6 ozs. total), cut in 1/2" cubes
- 5 ounce Bittersweet chocolate
- 2 c. Whipping cream
- 1/2 x Vanilla beans, split lenghwise
- 4 lrg Egg yolks
- 1/2 c. Sugar
Directions
- Preheat oven to 350. Arrange croissant cubes on a large baking sheet. Bake till golden, about 10 min. Cold. Reduce oven temperature to
- Divide chocolate among six 3/4 c. custard c.. Top with croissant cubes, dividing equally. Pour 2 c. of cream into a heavy medium saucepan.
- Scrape in seeds from vanilla bean; add in bean. Bring to a simmer over medium heat. Remove from heat. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in warm lowfat milk mix. Throw away vanilla bean. Pour custard over chocolate and croissants, dividing equally.
- Place c. in a large baking pan. Add in sufficient water to baking pan to come halfway up sides of c.. Bake puddings till set, about 40 min.
- Remove from water; cold slightly. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 447 | |
| Calories from Fat 303 | 68% |
| Total Fat 34.86g | 44% |
| Saturated Fat 20.54g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 192mg | 8% |
| Potassium 265mg | 8% |
| Total Carbs 35.46g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 19.49g | 13% |
| Protein 7.5g | 12% |
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