INGREDIENTS:

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

DIRECTIONS:

Heat oven to 325°. Cut crossants into 1/2″ cubes (3-1/2 cups). Spread cubes in ungreased jelly roll pan, 15-1/2×10-1/2×1″. Bake 10 min; stir. Bake 8 to 10 min longer or until golden and toasted.

Mix egg yolks and sugar in medium bowl; set aside.

Heat whipping cream and half-and-half in 2 quart 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 min.

Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz ramekins or custard cups. Pour custard over croissant cubes. Place ramekins in rectangular pan, 13×9x2″, on oven rack. Pour very hot water into pan to within 1/2 inch of top of cups.

Bake uncovered 35 to 40 min or until knife inserted in center comes out clean. Serve warm with ice cream. Store covered in refrigerator.

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