Sunny Anderson's Double Chocolate Bread Pudding | Cooking for Real

Sunny makes rich and decadent bread pudding that's full of cinnamon-raisin bread, buttery croissants and chocolate chips! Subscribe to #discoveryplus to stream more #CookingForReal: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3sLxfuj Subscribe to Food Network ▶ http://foodtv.com/YouTube With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Double Chocolate Bread Pudding with Bourbon Whipped Cream RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 50 min Prep: 25 min Inactive: 40 min Cook: 45 min Yield: 12 servings Ingredients 2 tablespoons butter 1 loaf cinnamon-raisin bread, cut into 1-inch squares 6 croissants, cut into 1-inch chunks 1 cup semi sweet chocolate chips 6 eggs 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 5 to 6 scrapes of fresh nutmeg, on a rasp 1 1/2 quarts milk 1 1/2 cups chocolate syrup (recommended: Hershey's) Kosher salt Bourbon Whipped Cream, recipe follows Bourbon Whipped Cream: 1 cup heavy cream 1 tablespoon bourbon 1 tablespoon sugar Directions Special equipment: 3 1/2-quart oval baking dish Heat the oven to 350 degrees F. Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom. In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt. Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again. Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold. Bourbon Whipped Cream: Yield: 2 cups. In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #CookingForReal #FoodNetwork #DoubleChocolateBreadPudding Sunny Anderson's Double Chocolate Bread Pudding | Cooking for Real | Food Network https://www.youtube.com/watch?v=eKZ2RKW9_Xg