Ingredients Jump to Instructions ↓

  1. 1/4 cup water

  2. 1 cup sugar

  3. 1 oz. bourbon whiskey

  4. 1 egg

  5. 2 1/2 ounces butter Ingredients for Pudding:

  6. 8 pcs frozen large croissants

  7. 2 c. half and half

  8. 2 c. whole low fat milk

  9. 2 c. semisweet chocolate chips

  10. 4 lrg Large eggs at room temperature

  11. 1/2 c. sugar

  12. 2 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. How to make it Method to make Whiskey Sauce: Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon & bring back to a boil. Beat eggs in a stainless bowl, put half of the syrup into eggs and stir continuously. Pour eggs back into syrup.Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store in proper container. Method to make chocolate pudding: Heat oven to 325F or 160C. Generously grease an 11 3/4 x 7 1/3 x 1 3/4-in. baking dish or possibly other shallow 2-qt baking dish. Slice top third off each croissant and reserve. Cut or possibly tear rest of croissants in small pcs. Heat half and half and low fat milk till steaming (take care it doesn't boil over). Remove from heat, add in 1 3/4 c. chocolate chips. Let stand till melted. Stir to mix (there will be specks of chocolate throughout). Whisk Large eggs, sugar and vanilla in a large bowl. Slowly whisk in warm chocolate mix. Add in croissant pcs, pushing them down into the custard. Pour into prepared baking dish. Arrange reserved croissant tops on top. Scatter remaining 1/4 c. chocolate chips on top. Bake 25 to 35 min till center of custard is still soft and jiggles slightly when dish is shaken. Serve hot or possibly at room temperature.


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