Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce Recipes

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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



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

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

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

CHOCOLATE CROISSANT BREAD PUDDING



Chocolate Croissant Bread Pudding image

I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 11

4 large eggs, lightly beaten
1-1/2 cups 2% milk
1/2 cup sugar
1/2 cup orange juice
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup dark chocolate chips
4 croissants, cut into 1-inch pieces

Steps:

  • Preheat oven to 350°. In a large bowl, whisk the first 9 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes. , Transfer to a greased 8-in. square baking dish. Bake until puffed and golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 270 calories, Fat 12g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 190mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

BLUEBERRY CROISSANT BREAD PUDDING



Blueberry Croissant Bread Pudding image

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11

7 large croissants, cut into large cubes
cooking spray
1 cup blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup white sugar
½ stick unsalted butter, melted
1 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
  • Remove the bread pudding to a rack and let cool for 10 minutes.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g

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Top Asked Questions

How to make Croissant bread pudding?
Croissant bread pudding is warm, chocolatey and one of the easiest-ever breakfast-slash-desserts to make. Preheat the oven to 350°F. Grease a 9x13-inch baking pan with the butter and set it aside. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract and sugar.
How do you make bourbon custard from croissants?
Whisk the eggs in a large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved. Butter or spray a 13x9” baking dish, then place the cubed/dried croissants in the dish. Drain the raisins and place in the custard mixture, keeping the bourbon for the sauce.
What is the recipe for a croissant with cream and eggs?
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
What is the best way to make a chocolate croissant?
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.

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