Chocolate Croissant Bread Pudding

3 extra large whole eggs
8 extra large egg yolks
5 cups half & half
1 -1/2 cups sugar
1 -1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup semi-sweet chocolate chips

Preheat oven to 350?

In a medium bowl, whisk together the whole
eggs, egg yolks, half & half, sugar and vanilla.
Set the custard mixture aside. Slice the croissants
in half horizontally. In a 10 X 15 x 2 & ? inch oval
baking dish, distribute the bottoms of the sliced
croissants, then add the chocolate chips, then the
tops of the croissants (brown side up), being sure
the chocolate chips are between the lawyers of
croissants or they will burn while baking. Pour the
custard over the croissants and allow to soak for
10 minutes, pressing down gently. Place the pan in
a large one filled with 1 inch of hot water. Cover
the larger pan with aluminum foil, tenting the foil
so it doesn?t touch the pudding. Cut a few holes in
the foil to allow steam to escape. Bake for 45 minutes.
Uncover and bake for 40 to 45 more minutes or until
the pudding puffs up and the custard is set. Remove
from the oven and cool slightly. Serve warm or at
room temperature. You can cut this in half as it
feeds 12 to 15 people.

Marti in Alabama

http://www.nancyskitchen.com