Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Name: Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 1 stick unsalted butter; 1 cup sugar; 1 1/2 teaspoons ground cinnamon; 1 teaspoon vanilla extract; 5 large eggs, lightly beaten; 2 1/2 cups heavy cream; 12 croissants; 1/2 cup raisins; 3/4 cup bittersweet chocolate, roughly chopped small; Preheat oven to 350 degrees F.

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 6 servings

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Cook: 45 min

Yield: 6 servings

Ingredients

1 stick unsalted butter

1 cup sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla extract

5 large eggs, lightly beaten

2 1/2 cups heavy cream

12 croissants

1/2 cup raisins

3/4 cup bittersweet chocolate, roughly chopped small

Preheat oven to 350 degrees F.

Directions

Watch how to make this recipe.

In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.