CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE
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
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
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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
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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