Chocolate Croissant Bread Pudding Recipe
chocolate ganache, wild turkey 101 bourbon creme anglaise
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Ingredients
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Bread Pudding Base
Chocolate Ganache
Bourbon Crème Anglaise
Method
Bread Pudding Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Croissants
Tear the croissants into bite-sized pieces and place them in a large mixing bowl.
- 3
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cocoa powder, and salt until fully combined.
- 4
Combine Mixtures
Pour the wet mixture over the croissant pieces, ensuring all pieces are soaked. Let it sit for about 10-15 minutes, allowing the croissants to absorb the liquid.
- 5
Transfer to Baking Dish
Grease a baking dish with butter or non-stick spray and pour the croissant mixture into the dish, spreading it out evenly.
- 6
Bake
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a knife inserted comes out clean.
Chocolate Ganache Preparation
- 7
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- 8
Combine with Chocolate
Remove from heat and add the dark chocolate chips to the hot cream. Stir until the chocolate is completely melted and the mixture is smooth.
Bourbon Crème Anglaise Preparation
- 9
Heat Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until it starts to simmer, then remove from heat.
- 10
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 11
- 12
Cook the Mixture
Return the tempered mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 13
Add Flavorings
Remove from heat and stir in vanilla extract and Wild Turkey 101 bourbon. Allow to cool slightly before serving.