Award winning bread pudding that tied for first place in the 2008 Thanksgiving Side Off and Dessert Competition.
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
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!
Recipe is courtesy of: It's Elizabeth Garrett's from Side off 2008!
If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.Log in Sign Up
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.