Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce Food

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CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce image

Recipe courtesy of Michael Chiarello on the Food Network. The recipe says it serves 6, I think it really serves many more--probably double! This is a wonderful bread pudding that is delicious as well as easy to make. It is sure to impress friends and family!

Provided by Juenessa

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Bread Pudding:.
  • 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 35 minutes.
  • 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.
  • Bourbon Ice Cream Sauce:.
  • Place ice cream in refrigerator the day before the party.
  • When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

Nutrition Facts : Calories 1342.5, Fat 88.1, SaturatedFat 52, Cholesterol 460.8, Sodium 1005.5, Carbohydrate 115.7, Fiber 4.2, Sugar 69.1, Protein 19.7

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

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
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees F.

Steps:

  • 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.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Okay, if you don't make a single other dessert from this book, make this bread pudding. It is DECADENT and FABULOUS. I made it one day and put it on my Instagram story and I don't think I've ever gotten so many DMs asking for a recipe (but I waited until now to share it!). This is my nod to Meryl Streep making chocolate croissants for Steve Martin in It's Complicated, the inspiration for this entire book.

Provided by Katie Lee Biegel

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking dish
6 large eggs
3 cups half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
6 chocolate croissants, cut into 1 1/2-inch pieces
1 cup semisweet chocolate chunks
Whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Spray an 8-inch square baking dish with nonstick cooking spray; set aside.
  • In a large bowl, whisk the eggs, half-and-half, sugar, salt, cinnamon and vanilla. Add the croissant pieces and chocolate chunks and toss to coat. Transfer to the prepared baking dish. Press the mixture down into the pan. Cover and refrigerate for at least 1 hour to overnight to allow the liquid to be absorbed.
  • Preheat the oven to 350 degrees F.
  • Bake until golden brown, 40 to 45 minutes. Serve hot with whipped cream or vanilla ice cream, if desired.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

Using croissants as the bread in bread pudding is even better than you might imagine: The chocolate custard seeps right in between the layers of flaky pastry. And croissants are almost all crust, always the best part of the bread pudding. The dessert is chocolatey, buttery, creamy and flaky all at once. I started doing this when I worked at a country house hotel in England, Stapleford Park Hotel, where we always had leftover baked croissants from breakfast. Cooking with stale bread or croissants is a handy and sensible quick-trick; I love to use it up instead of throw it away. Bread or croissants that are a couple of days old is more firm and absorbent than fresh, so it's always the choice for bread puddings that are moist without falling apart completely. The croissant-cream mixture can be refrigerated, covered, up to one day in advance. If so, add five to 10 minutes to the baking time.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 8

4 to 6 croissants, preferably 1 or 2 days old
2 cups half-and- half
2 cups heavy cream
Pinch salt
4 ounces semisweet or bittersweet chocolate, chopped
6 eggs
1 cup sugar
Vanilla ice cream, for serving, optional

Steps:

  • Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish.
  • In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted.
  • In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking.
  • When ready to bake, heat the oven to 350 degrees F.
  • Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving.

BOURBON ICE CREAM SAUCE



Bourbon Ice Cream Sauce image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time P1DT3m

Number Of Ingredients 2

3 cups vanilla ice cream
2 ounces bourbon

Steps:

  • Place ice cream in refrigerator the day before the party.
  • At service, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I love bread pudding and I love chocolate croissants. Why not combine them? My daughters love chocolate, so this was a winner in my house. It's like a combination of a soft-brownie-cakey-chocolate-chip-cookie with a bit of a creamy texture inside. It tastes good warm, as all melted chocolate desserts do, but even better cooled. My daughters couldn't wait to eat, so good luck holding out for it to cool.

Provided by MichelleD

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h35m

Yield 12

Number Of Ingredients 10

butter-flavored cooking spray
2 cups 2% milk
1 cup heavy whipping cream
3 eggs
¾ cup white sugar
1 teaspoon vanilla extract
1 vanilla bean, halved lengthwise
4 large day-old chocolate croissants, cut into 1/2-inch-thick pieces
1 (6 ounce) bag chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
  • Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all pieces are wet; let soak for at least 10 minutes.
  • Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups.
  • Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and sift powdered sugar over each.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 33.9 g, Cholesterol 89.5 mg, Fat 18.2 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 168.5 mg, Sugar 23.9 g

CROISSANT PUDDING WITH CHOCOLATE KAHLUA SAUCE



Croissant Pudding with Chocolate Kahlua Sauce image

These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.-Cheryl Tucker, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 15

6 croissants, torn into pieces
4 large egg yolks
2 large eggs
3 cups heavy whipping cream
2-1/4 cups sugar
1-1/2 cups half-and-half cream
4-1/2 teaspoons vanilla extract
1-1/2 teaspoons salt
SAUCE:
2 ounces unsweetened chocolate, coarsely chopped
2 tablespoons butter
1 cup sugar
1/2 cup evaporated milk
Dash salt
3 tablespoons Kahlua (coffee liqueur)

Steps:

  • Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets. , In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding.

Nutrition Facts : Calories 894 calories, Fat 51g fat (31g saturated fat), Cholesterol 303mg cholesterol, Sodium 795mg sodium, Carbohydrate 99g carbohydrate (81g sugars, Fiber 2g fiber), Protein 10g protein.

BOURBON CHOCOLATE BREAD PUDDING



Bourbon Chocolate Bread Pudding image

I combined several recipes and came up with this to use up leftover recipe #348845. It was delicious served warm with freshly whipped cream. If you're using challah or brioche, feel free to add 1 cup of pecans or walnuts.

Provided by chia2160

Categories     < 4 Hours

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 1/2 lbs bread, cut into cubes
4 eggs, beaten
2 tablespoons butter, melted
1 cup light brown sugar
1/4 cup Bourbon
2 cups heavy cream
2 cups milk
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 cup semi-sweet chocolate chips
1/4 cup confectioners' sugar, sifted
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Mix eggs, butter,sugar, bourbon, cream, milk, vanilla, cinnamon and nutmeg in a large bowl.
  • Add bread and chocolate chips and stir well.
  • Spray a 10x13 baking dish with cooking spray and add bread mixture.
  • Bake for 1 hour.
  • Sprinkle with confectioners sugar.
  • Serve with whipped cream.

Nutrition Facts : Calories 517.3, Fat 25.9, SaturatedFat 14.7, Cholesterol 135.6, Sodium 467, Carbohydrate 61.3, Fiber 2.3, Sugar 30.4, Protein 9.2

BOURBON CROISSANT BREAD PUDDING WITH BOURBON SAUCE



Bourbon Croissant Bread Pudding With Bourbon Sauce image

Serve this to your guests for a weekend or Christmas brunch, you will get rave reviews, make certain that you print out this recipe, as everyone will be asking for it lol! If you are serving more than 6 people prepare two separate recipes and bake in two 13 x 9-inch pans. Make certain the your croissants are large size and at least one day old. Jack Daniel's bourbon whiskey is good to use for this recipe. Plan ahead this needs to chill for 1 hour before baking. I prefer to bake this in a water bath although it is not really needed to do so, but the bread pudding with have a fluffier softer texture if baked in a water bath, if you are making this to serve to company I would strongly suggest baking in a water bath, the choice is up to you!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

9 large firm croissants (make certain to use day old croissants)
1/4 cup Bourbon
1/2 cup golden raisin
8 large eggs
1 1/2 cups sugar
3 cups whipping cream
2 tablespoons vanilla
1 pinch salt
3 teaspoons cornstarch
2 tablespoons water
1 cup whipping cream, unwhipped
1/4 cup sugar
2 tablespoons Bourbon

Steps:

  • Butter a 13 x 9-inch baking dish.
  • Slice each croissant evenly in half, then tear the bottom halves into small pieces.
  • Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
  • Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
  • Place the croissant tops crust sides up over the raisins in the dish.
  • In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
  • Cover and chill for 1 hour.
  • When ready to bake set oven to 350 degrees.
  • Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
  • Bake for about 40-45 minutes or until set.
  • At this point you can prepare the bourbon sauce.
  • Remove then cover with foil, return to oven and bake another 15 minutes.
  • Remove from oven and remove dish from the water pan.
  • For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
  • In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
  • Serve the sauce with bread pudding.

Nutrition Facts : Calories 1374.2, Fat 86.5, SaturatedFat 50.4, Cholesterol 566.7, Sodium 929.4, Carbohydrate 120.7, Fiber 3.1, Sugar 78, Protein 20.3

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You can never have too many dessert recipes, so give Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce a try. This recipe makes 6 servings with 1287 calories, 18g of protein, and 88g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up butter, vanillan …
From fooddiez.com


CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM ...
Dec 2, 2014 - Get Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce Recipe from Food Network
From pinterest.ca


CROISSANT BREAD PUDDING WITH BOURBON SAUCE RECIPES
To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over …
From tfrecipes.com


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