Bread Pudding

Directions

1. 1
   {"0":"Ok first things first, get about a half dozen croissants. Older the better. Also get some chocolate chips, eggs, half and half, vanilla extract and sugar.","2":"Then take 3 whole eggs, and mix them with 6 egg yolks. Add about 4 or 5 cups or half and half, 1.5 cups of sugar and 1.5 teaspoons of vanilla extract. Whisk the shit out of it until its a frothy custard. Put that in the fridge.","4":"Butter up a square or rectangular baking dish, and preheat the oven to 350.","6":"Then take the old croissants and cut them in half horizontally. Put half of them in the dish until they're covering the bottom. Take the custard mix out of the fridge and pour half it over the croissants. Then take some chocolate chips and scatter them around liberally. Take the other half of the croissants and put them on top, brown side up. Pour the rest of the custard over it. Add some more chips if you're feeling saucy. Let it soak for a couple minutes and press it down for maximum soakage.","8":"Put it in the oven for about an hour. It should puff up and the custard will set.","10":"Now, if you want to get fancy you can bake it in a water bath. Get a bigger pan or dish, and fill it with about half an inch of almost boiling water. Put the original dish with the bread pudding into the big dish with the hot water. Then take some foil, and like tent it over so it's not touching the bread pudding but covering everything. Poke a few holes in it. Then cook it for 45 mins, remove the foil, cook for another 45 mins at the same temp uncovered.","12":"Either method I'd let sit for about 20 minutes before serving. Ice cream also helps."}