Chocolate Raspberry Croissant Bread Pudding

Ingredients:
1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
1/4 cup Chambord raspberry liqueur
12 croissants
1/2 cup raisins
3/4 cup raspberry bittersweet chocolate baking bits , ( @Nuts.com)
½ cup dried raspberries ( @Nuts. Com)

Directions:
For the chocolate raspberry croissant bread pudding: Preheat oven to 350 degrees

In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine. Add 1/4 cup Chambourd

Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raspberries and bittersweet raspberry chocolate baking bits over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.

Cover with foil and bake for 35 minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool..

Recipe courtesy Michael Chiarello modified by Jerry wendt
I serve this with Silk dark chocolate milk with a shot of Chambourd mixed in. This last time I increased the raspberries to 3/4 cup and substituted chopped dried Peaches for raisins as two of our group don’t like raisins. The recipe says serves 6, but as a dessert it’s more like 12.  -Jerry