Recipe by Audrey Parrish
This recipe was made for a Christmas party hosted by my mother-in-law. It was a huge hit!
Top Review by Marysdottir
I made this for our Christmas dinner dessert table and it was very good. With the dried cranberries/craisins I used instead of cherries it looked very pretty and festive. My only concern (and it may be my fault not the recipe's) is that I used finely chopped white Callebaut chocolate instead of the white chocolate disks and we ended up with a fairly solid 1/2 inch top on this thing. You can cut through it with the serving spoon (even when its cold) but the chocolate in no way melted. It is still sitting on top with the craisins and raw sugar decorating it. Having said that, the flavour is marvelous and I will make it again. I will try using the cheaper melting disks though (hate the flavour....oh, what to do??) and see if they sort of melt more into the dessert. Or maybe I'll stir the chocolate into the dessert before putting the craisins and sugar on top.Or even omit it all together. Thanks for posting. I did get many compliments on this.
- 6 large french croissants
- 4 egg yolks
- 3 whole eggs
- 3 1⁄2 cups heavy cream
- 1⁄2 cup bailey's irish cream
- 2 cups white chocolate, disks
- 1 cup dried cherries (or crancherries)
- 1⁄4 teaspoon kosher salt
- 1 tablespoon vanilla
- 1 1⁄2 cups sugar
- raw sugar (to sprinkle on top)
- butter (to coat baking dish)
Directions See How It's Made
- Butter a 9x13 glass baking dish. Cut croissants on an angle in 1 inch slices. Arrange in baking dish layering cut-side down. Sprinkle chocolate chunks and cherries on top.
- In a separate bowl mix yolks, eggs, cream, Baily's, vanilla, sugar and salt. Pour mixture over croissants. Sprinkle a little raw sugar on top.
- Bake in 300 degree oven for 30-40 minutes Serve warm.