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Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce Recipe

Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce

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Average Rating:

Total Reviews: 48

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  • 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.

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  • 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.

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  • 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!

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  • on January 29, 2011

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    This bread pudding is amazing! I am a big pain au chocolat fan so this was delicious! Even my mother, who says she hates bread pudding loved this. It was great right out of the oven and great cold. I added extra chocolate too. Thanks Michael!

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  • on October 20, 2010

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    Hands down, best bread pudding. The combo of buttery croissants, cinnamon and chocolate is so rich and decadent. Looks beautiful, lightly browned and fluffy. Some helpful hints: Make sure you press croissant pieces down so soaking in liquid. Use 12 reg size croissants (Costco size or 16 medium. I added more chopped chocolate (1 cup total as suggested by another reviewer. I used dried cherries instead of raisins because I love dark chocolate with cherries. The bourbon sauce sounded ok but I decided to whip some cream with a little sugar and I can't imagine anything tasting better to go with this bread pudding. Can't wait to make this again for guests and family!!

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  • on October 08, 2010

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    I made this and everyone LOVED IT! I felt like I was eating a desert at a 5 Star restaurant. Please try it, you will not be dissappointed. I could not find croissant with chocolate on them so I added a little more chocolate pieces to the recipe. I can't wait for the Holidays to make this again! Thank you Michael Chiarello for this great desert.

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  • on September 03, 2010

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    I thought the bread mixture looked like it needed more chocolate, so I doubled the amount, and it was amazing, very rich but not overwhelmingly so. This will be a standard dessert for us.

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  • on August 15, 2010

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    I must be missing something, I don't see the recipe for the Bourban Ice Cream Sauce??
    Bread Pudding is one of my favorites, but I'd sure like to try it with the sauce
    Capfred

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  • on May 17, 2010

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    A friend made this for our cooking club and it was fantastic. She made a bourbon sauce as well as the ice cream sauce and I liked the hot bourbon sauce better, but it was all delicious. Brought the remainder home and it was gone immediately. Can't wait to make it myself. She used Craisins soaked in bourbon instead of raisins.

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  • on March 18, 2010

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    RECIPE IS EASY, RESULTS ARE SUPERLATIVE. MY ONLY CHANGE WAS DRIED CHERRIES INSTEAD OF RAISINS. I MADE IT AHEAD AND REFRIGERATED IT...BECAUSE IT WAS STILL KIND OF COLD, ADDED MORE BAKING TIME.
    JUST USED A SCOOP OF VANILA BEAN ICE CREAM AND WATCHED IT MELT - WELL, ACTUALLY I DOVE RIGHT IN!

    SURPRISINGLY GOOD WHEN COLD ! THEN YOU CAN SLICE IT AND WALK AWAY! M-M-M-M

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