What you need:
110g unsalted butter 100g sugar1½ tsp ground cinnamon1 tsp vanilla extract5 large eggs, lightly beaten 2½ cup heavy cream 12 croissants 80g raisins120g bittersweet chocolate chip
Method:
Preheat oven to 180℃. Lightly butter a 9X13” baking dish. Cut the croissants into 1” pieces.
In a food processor, combine butter and sugar and blitz until well blended.
Add in cinnamon and vanilla and pulse.
Pour in the eggs and blend.
Add in heavy cream and pulse.
Lightly butter the baking dish. Layer the croissants into the pan.
Scatter the raisins and chocolate chips. Gently mix to incorporate.
Pour the egg mixture over the croissant. Let it soak for 10 mins. (Push down every 3 mins to soak the croissants to soak the croissant evenly).
Cover with foil and bake for 35 mins.
Remove foil and bake for another 10 mins until the top is brown and the custard set.
Allow to cool and serve with Bourbon Ice Cream Sauce.
Rum ice cream sauce
What you need:
3 cups of vanilla ice cream24g rum
Method:
Soften ice cream in the fridge.
Stir in bourbon and serve with the bread pudding.
Enjoy!
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