CHOCOLATE CHUNK CROISSANT BREAD PUDDING 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 Heat oven to 325°F. Cut croissants into 1/2-inch cubes (3 1/2 cups). Spread cubes in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake 10 minutes; stir. Bake 8 to 10 minutes 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 minutes.

Divide croissant cubes and chocolate chunks among 6 ungreased 6-ounce ramekins or custard cups. Pour custard over croissant cubes. Place ramekins in rectangular pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

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

6 servings.

SUBSTITUTION: You can use 3 1/2 cups of French bread cubes instead of the croissants.

SERVE-WITH: Restaurants serve this decadent with homemade vanilla rum ice cream. You may want to try chocolate swirl, white chocolate raspberry, strawberry or coffee ice cream to top off this dessert. Use your imagination!

DID YOU KNOW?: Vanilla beans, the pods of an orchid plant than turn dark brown when dried and cured, can be found in the spice section at the supermarket. To use them, cut them lengthwise down the center.

1 Serving: Calories: 670 (Cal. from fat: 395), Fat: 44g (Saturated: 26g), Cholesterol: 260g, Sodium: 110mg, Carbohydrate: 61g, Protein: 9g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]