Recipe from Chef-owner Claire Smith and chef Jeb Stuart, Shade, Houston.
Chocolate Cherry Croissant Bread Pudding
8 croissants
1 cup semisweet chocolate chunks
1 cup sun-dried cherries
6 egg yolks
1/2 cup sugar
1 quart heavy cream, reserve 1/4 cup for Bourbon Sauce (recipe below)
1 tablespoon vanilla extract
2 tablespoons Creme de Cacao
Preheat oven to 325 degrees. Cut croissants in small pieces and toss them with chocolate chunks and cherries. Place the croissants in a baking dish.
Mix the egg yolks and sugar in a mixer until fluffy. Whisk in the cream, vanilla, and Creme de Cacao. Pour the custard over the croissants and allow to soak for 20 minutes. Bake until firm to the touch, about 40 minutes.
Bourbon Sauce
1/2 pound butter
1/2 pound dark brown sugar
2 ounces bourbon
1/4 cup heavy cream
Melt butter with dark brown sugar in a saucepan. Add bourbon and bring to a boil, making sure the sugar is dissolved. Add cream and bring to a boil again.
To serve, drizzle bourbon sauce over a slice of the bread pudding. Top with a scoop of ice cream. Serves 12.
