Chocolate Bread Pudding with 13th Colony Bourbon


6 regular size croissants

1 ½ cups heavy cream

1 tbsp. butter

6 oz. chocolate chips

4 eggs beaten

¼ cup cocoa

¾ cup sugar

¼ tsp. salt

¼ cup plus 2 tbsp. bourbon

½ cups chopped pecans

Whipped cream for topping (optional)


Tear the croissants into bite size pieces and place them in a large bowl. Heat the cream and butter over low heat. When the butter has melted into the cream you may then stir in the chocolate chips. Continue to stir until they are melted. Remove the pan from the heat and allow the chocolate mixture to cool slightly. Whisk the eggs in a medium bowl. Stir the cocoa, sugar, salt, and bourbon into the eggs. Add the chocolate mixture to the egg mixture slowly as not to scramble the eggs. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well. Pour the pudding into 6 large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. Serve with fresh whipped cream.