Yes, this is rich and jammed-packed with calories but worth every mouthful. Serve it to guests & they’ll love ya!
| 3 lg. croissants, cut 1/2” cubes | 1/2 cup sugar |
| 5 oz. bittersweet chocolate, chopped | 1 tsp. vanilla |
| 2 cups half & half orlight cream | 1 Tbs. brandy |
| 4 lg. egg yolks | Garnish: Sweetened whipped cream |
Preheat oven 350F. Arrange croissant cubes on a baking sheet. Bake until light golden brown, about 8 - 10 minutes. Reduce heat to 325F. Divide chocolate among 6 buttered, 3/4 cup or 6 oz. individual souffle dishes. Top with cubes, dividing evenly. Place yolks and sugar in bowl, beat. Add half & half to saucepan and bring to simmer over medium heat. Remove from heat. Whisk a small amount into yolks to warm. Slowly add yolks, whisking like a crazy person, back into pan. Divide, pouring over cups. Place cups into a 13” x 9” pan. Add hot water to come half way up the sides of cups. Bake for 40 minutes or until and knife inserted in center, comes out clean. Remove from water and serve warm. Serves 6.