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.
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By ndlnosels
Colton, CA
on December 21, 2011
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Superb! Only bread pudding we eat at our house. The aroma is amazing and definitely reminds me of pain au chocolat, as does the taste. I make it the night before, baking it in the morning, when taking it to work. I think the aroma brings the whole staff into the office! Works quite well with evaporated milk, in case you're wanting to save a calorie or two. Thanks for such an amazing recipe.
By mtzcasa_8303390
Santa Fe, NM
on November 06, 2011
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Michel Chiarello is one the best Chefs on the food netwok. His recipes always come out great. We make this for my son birthday every year... and no one misses the cake. Love it.
By Mo5254
Grand Rapids, MI
on April 04, 2011
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Beyond a mortal sin and worth every bite! I do NOT like bread pudding, but tried the recipe for a neighborhood dinner...dish was empty as I walked home! Like others, I upped the chocolate (used 8 oz. and subbed dried cherries. Very forgiving recipe as I forgot the add the cream until rest was already in baking pan; poured it over top and it baked well. Worth the splurge!
Read all 48 reviews