Chocolate Chunk Croissant Bread Pudding - cooking recipe

Ingredients

6 miniature croissants (or 3 1/2 cups French bread, cubed)
4 egg yolks
1/2 cup sugar
1 cup whipping cream
1 cup half-and-half
2 vanilla beans, split lengthwise in half
6 ounces bittersweet chocolate or 6 ounces semisweet baking chocolate, chopped into chunks
2 cups French vanilla ice cream

Preparation

Preheat oven to 325F.
Cut croissants into 1/2\" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10\".
Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted.
Mix egg yolks and sugar in medium bowl.
Set aside.
Heat whipping cream& half-and-half in a 2 qt.
saucepan over low heat, stirring occasionally.
Add vanilla beans.
Beat hot cream into egg yolk mixture with wire whisk.
Strain custard through a sieve to remove vanilla beans.
Cool 15 minutes.
Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz.
ramekins or custard cups.
Pour custard over croissant cubes.
Place ramekins in 13x9\" baking pan, on oven rack.
Pour very hot water into pan to within 1/2\" of tops of cups.
Bake uncovered 35-40 minutes or until knife inserted in center comes out clean.
Serve warm with ice cream.