Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bread Pudding:
  • 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 35 minutes.
  • 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.
  • Bourbon Ice Cream Sauce:
  • Place ice cream in refrigerator the day before the party.
  • When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.
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