Ingredients
Egg yolks 7 Bittersweet Choc 2 C
Sugar 1 C 1â cubed Croissants 10 C
Salt 1 t Chocolate Chips 1 C
Directions
2.
Wisk yolks, eggs, and sugar and set it aside.
3.
Pour the hold and half into a medium pan. Heat until steaming (no bubbles) and add the 2 cups of chocolate. Wisk until completely melted.
4.
Pour half and half mix into egg mix until thoroughly combined. Strain mixture through a fine sieve into a large bowl. Add vanilla.
5.
Put bread crumbs into a 9X13 baking pan, pour custard on top and let cool at room temperature for apx 1 hour. Cover and refrigerate for 5-24 hours.
6.
Transfer into large bowl, fold in chocolate chips, and put back into baking dish. Bake 70 minutes with foil cover and 20-40 without.
