Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup unsalted butter (1 stick)
• 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
• 3 cups vanilla ice cream
• 2 ounces bourbon

Recipe

• 1 bread pudding:.
• 2 preheat oven to 350 degrees f.
• 3 in a food processor, combine butter and sugar process until well blended.
• 4 add cinnamon, and vanilla, and pulse to combine.
• 5 while the processor is running crack 5 eggs into the mixture.
• 6 turn off the mixer and scrape down the sides.
• 7 add the heavy cream and pulse to combine.
• 8 lightly butter a 9 by 13-inch baking dish.
• 9 break up the croissants into 1-inch pieces and layer in the pan.
• 10 scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate.
• 11 pour the egg mixture over the croissants; soak for 8 to 10 minutes.
• 12 you will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• 13 cover with foil and bake for 35 minutes.
• 14 remove foil and bake for additional 10 minutes to brown the top.
• 15 the croissant bread pudding is done when the custard is set, but still soft.
• 16 allow to cool.
• 17 bourbon ice cream sauce:.
• 18 place ice cream in refrigerator the day before the party.
• 19 when time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.