Bourbon Chocolate Bread Pudding
posted in Dessert
I love incorporating spirits into my cooking. Here is a new family favorite.
- 6 regular-size croissants
- 1 1/2 cups heavy cream
- 1 tbsp. butter
- 6 oz. chocolate chips
- 4 eggs, beaten
- 1/4 cup cocoa
- 3/4 cup sugar
- 1/4 tsp. salt
- 1/4 cup plus 2 tbsp. 13th Colony Southern Bourbon - 95 proof
- 1/2 cup chopped pecans
- Whipped cream for topping (optional)
Tear the croissants into bite-size pieces and place them in a large bowl. Heat the cream and butter over low heat. Once the butter has melted into the cream, then the chocolate chips may be stirred into the mixture. Continue to stir until they are melted. Remove the pan from the heat and allow the chocolate mixture to cool slightly. Whisk the eggs in a medium bowl. Stir the cocoa, sugar, salt, and bourbon into the eggs. Add the chocolate mixture to the egg mixture slowly so as not to scramble the eggs. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well. Pour the pudding into six large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.