Bourbon Chocolate Bread Pudding

  • Chocolate Pudding

    Photography by Todd Stone
    Recipe by Lara Lyn Carter

    6 regular-size croissants
  • 1 1/2 cups heavy cream
  • 1 tablespoon butter
  • 6 ounces chocolate chips
  • 4 eggs beaten
  • 1/4 cup cocoa
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup, plus 2 tablespoons, of 13th Colony Southern Bourbon – 95 proof
  • 1/2 cup chopped pecans
  • Whipped cream for topping (optional)

Tear croissants into bite size pieces and place them in a large bowl. Heat cream and butter over low heat. Once butter has melted into cream, the chocolate chips can be stirred in the mixture. Continue to stir until they are melted. Remove pan from heat and allow chocolate mixture to cool slightly. Whisk eggs in a medium bowl. Stir the cocoa, sugar, salt and bourbon into eggs. Add chocolate mixture to egg mixture slowly so as not to scramble the eggs. Pour mixture over croissants and stir in pecans. Be sure to mix all ingredients well. Pour pudding into six large ramekins that have been greased well with butter. Cover ramekins and place them in refrigerator for 8 hours. Uncover ramekins and bake puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.