Croissant and chocolate bread pudding

Ingredients:

• 12 croissants
• 110 g butter
• 1 cup of sugar
• 1.5 tsp ground cinnamon
• 1 teaspoon vanilla extract
• 5 large eggs, lightly beaten
• 2.5 cups heavy cream
• 0.5 cup raisins
• 3/4 cup dark chocolate, finely chopped

Preparation:

1. Preheat oven to 180°C.
2. In a food processor, beat the butter and sugar until well combined. Add the cinnamon and vanilla and process until combined.
   
   With the processor running, add 5 eggs to the mixture. Turn off the processor and scrape down the sides. Add the cream and beat again.
3. Lightly grease a 23-33 cm (9-13 in) baking pan with butter. Cut the croissants into 2.5 cm (1 in) pieces and arrange them in a layer in the pan. Sprinkle with raisins and dark chocolate, and stir briefly to combine the ingredients.
   
   Pour the egg mixture over the croissants and let them sit for 8-10 minutes to soak. Press down on the croissants during this time to ensure they are completely coated with the egg mixture.
4. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes, until golden brown. The croissant pudding is ready when the custard is firm but soft. Let cool. Serve with bourbon ice cream sauce.