This Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce by Chef Michael Chiarello is an ultra rich and delightfully decadent dessert that everyone in your family will love and it’s super easy to make. Great to put out on your table for a family brunch, or as a dessert for a get together with co workers and friends or even as a special mid-day snack for yourself.
Bread pudding is an 11th-century English bread-based dessert that can be either sweet or savory and is popular in many countries. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Known as "poor man's pudding" made from repurposed leftover stale bread.
You really can't go wrong with this indulgent chocolate bread pudding especially when you add the Bourbon ice cream sauce. This Chocolate Croissant Bread Pudding recipe by Chef Michael Chiarello is from the Food Network website.
Ingredients: 3 cups vanilla ice cream and 2 ounces bourbon (For Ice Cream Sauce)
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
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. Serve with the Bourbon Ice Cream Sauce.
Bourbon Ice Cream Sauce: Place ice cream in refrigerator the day before.
Just before you serve it, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.