Join me friends as I make one of the most simple yet AMAZING desserts, all of you will be able to make this and share it with your family and friends. Adding the Croissants to the Bread Pudding really elevates the flavors and smoothness of the dessert! Eat it hot or cold, either way, you'll love it!
2cupsapproximately Raisin Bread OR Croissants cut in ¼ “cubes
1cupChocolate Chips
2cupsHeavy Whipping Cream
1tablespoonPure Tahitian Vanilla Extract
8large Eggs
1or 2 tablespoons Kalhua
1cupof Sugaror adjust to your liking
1cupsRaisins marinated in Spiced Rum
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Recipe Instructions
Preheat Oven to 375˚
Spray the inside of each individual ramekin with soft butter or a non-stick spray like “Baker Joy” or “Pam with flour”. Sprinkle the inside of each ramekin with sugar for extra texture. Divide the bread or croissant into each ramekin filling them about ¾ to the top. Top with the chocolate chips.
In a saucepan, heat the cream. In a glass bowl, mix the eggs, vanilla and sugar. Add the warm cream slowly to the eggs, add Kalhua. Pour the hot cream and egg mixture into each ramekin and top with marinated raisins and be sure to ‘submerge’ all breads cubes with the cream mixture.
Place in oven and bake for 25 - 30 minutes or until golden brown. Let rest at room temperature for at least 30 minutes. Run a knife around the side to unmold and serve warm. Top with the Cream Anglaise.