Linda'S English Chocolate Croissant Bread Pudding - cooking recipe

Ingredients

4 -6 croissants, preferably 1-2 days old
2 cups half-and-half
2 cups heavy cream
1 pinch salt
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
6 eggs
1 cup sugar
French vanilla ice cream, for serving

Preparation

Cut the croissants into 1\" cubes. You should have about 3 1/2 cups.
Place the cubes in an 8x8x3\" ovenproof baking dish.
In a saucepan, heat the half and half, cream, and salt over med-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
Add the chocolate, and whisk until melted.
In a lg. mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture.
Strain the mixture over the croissant pieces, and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes As it soaks, fold the mixture a few times to ensure even soaking.
When ready to bake, heat the oven to 350.
Line a roasting pan that is 2\" deep, and larger than the baking dish with paper towels.
Fill the pan with very hot water, and place the dish of Bread Pudding inside.
Bake until set, about 65-80 mins., depending on thickness of glass dish. Test periodically every 10 minutes after 60 minutes until knife inserted comes out clean.
Serve warm, with a scoop of Vanilla ice cream on each serving.