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Croissant Pudding with Chocolate Kahlua Sauce

These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.—Cheryl Tucker, Houston, Texas

9 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

6 croissants, torn into pieces
4 egg yolks
2 eggs
3 cups heavy whipping cream
2-1/4 cups sugar
1-1/2 cups half-and-half cream
4-1/2 teaspoons vanilla extract
1-1/2 teaspoons salt
SAUCE:
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons butter
1 cup sugar
1/2 cup evaporated milk
Dash salt
3 tablespoons Kahlua (coffee liqueur)

Directions

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 near the center

2 of 2

Croissant Pudding with Chocolate Kahlua Sauce (continued)

Directions (continued)

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. Yield: 9 servings.

Nutrition Facts: 1 serving with about 2 tablespoons sauce equals 894 calories, 51 g fat (31 g saturated fat), 303 mg cholesterol, 795 mg sodium, 99 g carbohydrate, 2 g fiber, 10 g protein.