Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Name: Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters bittersweet chocolate, roughly chopped small; 12 croissants; 5 larges eggs, lightly beaten; 2 teaspoons ground cinnamon; 591 milliliters heavy cream; 118 milliliters raisins; 237 milliliters sugar; 1 stick unsalted butter; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce a try. This recipe makes 6 servings with 1287 calories, 18g of protein, and 88g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up butter, vanillan extract, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

In a food processor, combine butter and sugar process until well blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Food Processor

Add cinnamon, and vanilla, and pulse to combine.

Ingredients you will need

Cinnamon

Vanilla

While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides.

Ingredients you will need

Egg

Equipment you will use

Blender

Add the heavy cream and pulse to combine.

Ingredients you will need

Heavy Cream

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.

Ingredients you will need

Bittersweet Chocolate

Croissant

Raisins

Butter

Equipment you will use

Baking Pan

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.

Ingredients you will need

Croissant

Egg

Cover with foil and bake for 35minutes.

Equipment you will use

Oven

Aluminum Foil

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.

Ingredients you will need

Croissant

Custard