Chocolate Croissant Bread Pudding

Incredients
1 stick (1 cup) unsalted butter
1 cup sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 large eggs
2 1/2 cups heavy cream
12 croissants
3/4 cup chocolate chips

Directions

  1. Preheat the oven to 350 degrees F.
  2. In a food processor, combine butter and sugar.  Process until well blended
  3. Add cinnamon and vanilla.  Pulse to combine.
  4. Add the eggs while the processor is running.
  5. Add the heavy cream.  Pulse to combine.
  6. Lightly butter a 9 by 13-inch baking dish.
  7. Breakup the croissants into 1-inch pieces and layer the pan.
  8. Incorporate the chocolate chips.
  9. Pour the egg mixture over the croissants.
  10. Soak for 8 to 10 minutes.  Periodically push the croissants down to evenly soak the egg mixture.
  11. Cover with foil and bake for 35 minutes.
  12. Remove the foil and bake for an additional 10 minutes.
  13. Allow to cool.

Originally found on
http://www.foodnetwork.com/recipes/michael-chiarello/chocolate-croissant-bread-pudding-with-bourbon-ice-cream-sauce-recipe/index.html#!