Save Recipe Print
Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
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
Level:
Easy

Ingredients

Directions

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.

More from:

Comforting Desserts

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chocolate Pudding

Recipe courtesy of Tyler Florence

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Panettone Bread Pudding

Recipe courtesy of Ina Garten

Croissants

Recipe courtesy of Gale Gand

Panettone Bread Pudding with Amaretto Sauce

Recipe courtesy of Giada De Laurentiis

Blueberry Bread and Rice Pudding with Orange Caramel Sauce

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Banana Pudding

Recipe courtesy of Trisha Yearwood

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword