Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: French Party

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
45 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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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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Comments & Reviews

recipe Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Camay Moraga, CA 08-13-2009
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Oh so decadent!
Rated: 5 stars out of 5

OMG, this bread pudding recipe is scrumptious! More than half the pan was consumed in one sitting by my teenage daughter and... her three friends (sleepover). My son showed great discipline in only having a few bites but I haven't checked the frig this morning, so he may have consumed the rest as this recipe is that good. NOTE: I used 10 croissants and doubled the bittersweet chocolate to satisfy the chocoholics in my family. Also, I made a vanilla sauce to pour over the individual servings. Off to the gym - LOL!Read more
recipe Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Jeffrey Ypsilanti, MI 04-12-2009
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awesome
Rated: 5 stars out of 5

This recipe is quick easy and delicious...as a variation I often use 6 croissants and 6 donuts to make it even more decadent.... I also add a banana to the custard and dried cherries in addition to the raisins. Because the donuts are pre-sweetened, I omit the sugar from the custard and instead sprinkle sugar on top before placing in the oven for a sugary crust.Read more
recipe Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Pam Owens Cross Roads, AL 03-29-2009
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Simply the best
Rated: 5 stars out of 5

I have made a lot of different bread puddings, but this was hands down the best one I've ever made! I assembled it several... hours ahead of time and left it in the refrigerator until time to cook. Came out perfectly! This one is a keeper.Read more
recipe Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
CHRISTIAN West Islip, NY 03-22-2009
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Absolutely Delicious!!
Rated: 5 stars out of 5

This recipe was awesome. I only used 8 large crossiants and it came out perfect. I omitted the raisins and added some... semi-sweet chocolate. I can't wait to make it again!Read more
recipe Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Brianna Maysville, KY 03-20-2009
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The best bread pudding!
Rated: 5 stars out of 5

This dessert is so rich and decadent. It was a crowd favorite, especially with the ice cream topping! I kept it warm and it... went so quickly. Everyone wanted the recipe. Read more
recipe Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce
Elliot Laguna Niguel, CA 02-17-2009
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Beyond EXCELLENT!
Rated: 5 stars out of 5

I've made this recipe a few times, and my guests licked their plates clean....and then...they asked for MORE! I'm making it... again for a dinner party this weekend. The recipe I use is a slight variation on Michael's recipe and contains 6 plain and 6 chocolate-filled croissants (I get them from a fabulous local French bakery), and then I also add the chopped chocolate pieces (I use a really good dark chocolate from Belgium...which I buy in a block from a local fine candy maker). When combined with Michael's Bourbon Ice Cream Sauce, it's a sure-fire winner...and the good news is that I'm able to make it a day ahead of the dinner party. Thank you, Michael, for an excellent base recipe. I also enjoy your cooking shows and your innovative menus for entertaining.Read more