Croissant Pudding with Chocolate Kahlua Sauce

Name: Croissant Pudding with Chocolate Kahlua Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 9 servings.
Ingredients: 6 croissants, torn into pieces; 4 large egg yolks; 2 large 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)

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

Ingredients

6 croissants, torn into pieces
4 large egg yolks
2 large 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 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.