Bread pudding....

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Bread pudding so good it trumps chocolate « Tart to Heart: "Individual Croissant Bread Pudding with Dried Cherries, Chocolate, and Toasted Pecans

Ingredients:

1/2 cup dried cherries
butter for greasing the ramekins
4 cups heavy cream
1 vanilla bean
6 large egg yolks
2 cups sugar
1/2 tsp salt
6 day-old croissants
4 Tbsp coarsely chopped bittersweet chocolate (about 2 oz)
1/2 cup pecans, roughly chopped

Directions:

Preheat oven to 350 degrees F. Butter 4 1-cup ovenproof ramekins.
Add the heavy cream to a medium saucepan. Slice the vanilla bean in half lengthwise and use the back of a paring knife to scrape the seeds from the pod into the liquid, then add the pod. Simmer over low heat for 8-10 minutes, remove the vanilla bean.
Combine the eggs yolks, sugar, and salt in a large bowl and whisk together. Slowly pour the cream mixture while whisking. (Be careful not to scramble the yolks!)
Tear the croissants into bite-size pieces and add to the bowl with the cream along with the cherries. Stir to coat to croissants with the mixture and to distribute the cherries. Allow the croissants to absorb the liquid for about 10 minutes.
Evenly divide the mixture between the prepared ramekins and sprinkle the top of each bowl with the chocolate and chopped pecans. Place the ramekins on a baking sheet and bake for 25 minutes or until set. Serve hot.

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Many thanks to Tart to Heart!