Instructions: Heat oven to 325 degrees. Cut croissants into 1/2 inch cubes (3 1/2 cups). Spread cubes in ungreased jelly roll pan. Bake for 10 minutes; stir. Bake 8 - 10 minutes longer or until golden and toasted.

Mix egg yolks and sugar in medium bowl; set aside.

Heat whipping cream and half and half in 2 quart saucepan over low heat; stirring occasionally. Add vanilla beans. Beat hot cream into egg yolk mixture with wire whisk. Strain custard through a sieve to remove vanilla beans. cool 15 minutes.

Divide croissant cubes and chocolate chunks among 6 ungreased 6 ounce ramekins or custard cups. Pour custard over croissant cubes. Place ramekins in rectangular pan, place pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake uncovered 35 - 40 minutes or until knife inserted in center comes out clean. Serve warm with ice cream. Store covered in refrigerator. Try different flavors of ice cream.

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