Ingredients
6 croissants, torn into pieces4 large egg yolks2 large eggs3 cups heavy whipping cream2-1/4 cups sugar1-1/2 cups half-and-half cream4-1/2 teaspoons vanilla extract1-1/2 teaspoons saltSAUCE:2 ounces unsweetened chocolate, coarsely chopped2 tablespoons butter1 cup sugar1/2 cup evaporated milkDash salt3 tablespoons Kahlua (coffee liqueur)
Preparation
Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets.
In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.
For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.
