Chocolate Croissant Bread Pudding

Soooo good but sooooo fattening..

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Recipe courtesy Michael Chiarello

Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 45 min Level:
Easy Serves:
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
Directions
Preheat oven to 350 degrees F.


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.