We’re officially preparing for the holidays and I’m so excited to share the recipes I’ve planned through the rest of the year. This week I made a chocolate croissant bread pudding. It’s a super simple dessert that’s great for a group, or can be made as an individual sized dessert. It's perfect for both chocolate and bread pudding lovers- it's rich with a hint of bourbon. Spoiler alert: there are no raisins.
1 stick unsalted butter
1 cup sugar
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 cup heavy cream
3/4 cup semi sweet chocolate, roughly chopped ( I used the chocolate chunks from trader joe's)
Using a food processor, mix the butter, sugar, cinnamon, vanilla, and eggs until combined.
Add the cream and bourbon. Make sure not to over mix, it should be a custard consistency.
Slice your croissants into bite size pieces.
Mix the chocolate chunks with the croissants pieces, and place in a buttered baking dish.
Pour the custard mixture on top of the croissants, and allow to soak for 10 minutes.
Bake for at least 30 minutes covered, then another 15 minutes uncovered until golden.
If you don't have a food processor, whisk together ingredients for custard