This croissant bread pudding is baked in an 8 inch dish.
Prep Time 1hour10minutes
Cook Time 35minutes
Total Time 1hour45minutes
Author Cookie Madness
4tablespoonsunsalted buttercut into chunks (room temperature)
2large eggslightly beaten
1large egg yolk or 2 tablespoons of lightly beaten egg
1 1/4cupsheavy cream
6croissantstoasted and cut into 1 inch chunks (I used 1/2 pound)**
1/3 to 1/2cupbittersweet chocolateroughly chopped
Bourbon Ice Cream Sauce
1 1/2cupsvanilla ice creamthawed in refrigerator
Preheat oven to 350 degrees F. Grease an 8 inch square 2 quart glass dish.
In a food processor, combine butter and sugar and process until well blended. Add cinnamon, and vanilla, and pulse to combine. While the processor is running add the eggs and yolk. Turn off the processor and scrape down the sides. Add the heavy cream and pulse to combine.
Layer the croissants in the pan. Scatter the raisins (if using) and chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 10 minutes. Push croissants pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 minutes. Remove foil and bake for additional 8-10 minutes or until it appears just set but still soft. Let cool.
You can serve it at room temperature or cold. I recommend letting it cool, chilling it, then letting it come back to cool room temperature before serving.
Serve with the Bourbon Ice Cream Sauce. To make the sauce, stir together the melted ice cream and however much bourbon you like and spoon over pieces.
I used half a pound of croissants and liked the dense texture. If you want a softer and more custard-y texture you might want to use 6 oz croissants.