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Elizabeth Garrett's Bread pudding

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Elizabeth Garrett's Bread pudding
 

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Award winning bread pudding that tied for first place in the 2008 Thanksgiving Side Off and Dessert Competition.

Ingredients

  • 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

Method


<p>Preheat oven to 350 degrees F.</p> <p>In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.</p> <p>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.</p> <p>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.</p> <p>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</p> <p>Then I take 3 cups of Vanilla Ice Cream and I let it sit out, then add ashot of bourbon. Pour this on the top of the bread pudding right before serving!</p>

Recipe is courtesy of: It's Elizabeth Garrett's from Side off 2008!

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Jesse Wolgamott

jwo

Jesse Wolgamott

Influences: Italian, Texas BBQ, and Mexican

Location: Richmond, TX

Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)

Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.

What else? ehh.. not really.