Ingredient
| Serves:6 • 1 stick of unsalted butter |
Directions To Cook
Prep time:20 minutes
Cooking time:45 minutes
Ready:65 minutes
1.Preheat the oven to 350 degree F
2.Take a food processor and add in sugar and butter and process until they are blended well. Add cinnamon and vanilla and mix well
3.While the processor is running, crack 5 eggs into the mixture. Turn off the mixture and scrape down the sides. Add cream and pulse
4.Butter a 9 by 13-inch baking tray. Break the croissants into 1-inch pieces and layer in the pan. Sprinkle the raisins and bittersweet chocolate over the top and gently mix. Pour the egg mixture over the croissant and allow it soak for 8-10 minutes. Push the croissant down to evenly coat with the mixture
5.Cover it with a foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes to make the top brown. The croissant bread pudding is ready when you see the custard setting, but still on the soft side. Allow it to cool