Ingredients
- 2 tablespoons butter
- 1 loaf cinnamon-raisin bread, cut into 1-inch squares
- 6 croissants, cut into 1-inch chunks
- 1 cup semi sweet chocolate chips
- 6 eggs
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 5 to 6 scrapes of fresh nutmeg, on a rasp
- 1 1/2 quarts milk
- 1 1/2 cups chocolate syrup (recommended: Hershey's)
- Kosher salt
- Bourbon Whipped Cream, recipe follows
- Special equipment: 3 1/2-quart oval baking dish
Directions
Heat the oven to 350 degrees F.
Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold.
Bourbon Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon sugar
In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold. Yield: 2 cups.
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By Chef Staceykakes
Baltimore, MD
on May 20, 2012
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This was a horrible recipe. I wish that I could give it 0 stars instead of 1. I know good bread pudding and this is not it. The bread was so incredibly soggy that a baby without teeth would be able to eat it. There was not enough sugar. The slight bitterness from the chocolate was the dominant flavor. I could not taste any of the cinnamon or the $8 whole nutmeg that I bought specifically for this recipe. There was way too much salt in the crumb topping for a dessert. My boyfriend, who eats everything, had to choke it down. His mom liked it, but it's hard to displease her. I would not make this again.
By lnoir
on February 06, 2012
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Made this for Super Bowl tonight. It was a big hit! Added about 3 to 4 T of bourbon to the egg mixture for a little kick and the flavor was amazing! I had to cut down the proportions by one egg and cut back everything else to balance it out. Just didn't have large enough dish for everything!It was still great.Thank you Sunny!
By mamastaxi
on December 24, 2011
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I made this recipe for a holiday party. WOW is all I have to say. Came home with an empty pan.
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