Chocolate Croissant Breadpudding With Creme Anglaise

Unsalted butter for the baking dish
10 large egg yolks
4 cups whole milk
2 cup heavy cream
2 cup granulated sugar
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon ground nutmeg
12 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate cut into chunks

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 13x9 baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

 

Crème Anglaise

 

1. 2 cups half-and-half or whole milk
2. 1 vanilla bean, split lengthwise
3. 1/2 cup sugar
4. 4 large egg yolks, at room temperature

1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve over bread pudding. May add 2 TBS Bourbon to crème during cooking time.