This delicious bread pudding is perfect for the winter months. It can be eaten hot or cold, and it's even better if you toast it before serving. The best part about this recipe is that there are many different flavors of pieces of bread, so feel free to get creative!
Preheat oven to 350 degrees F.
Place the croissant cubes in a large mixing bowl. Set aside.
In another mixing bowl, combine the brown sugar, eggs, milk, cream, cinnamon, allspice, nutmeg, salt, vanilla extract and almond extract. Whisk until blended. Pour the mixture over the croissant cubes and push down to cover the croissants. Let the mixture sit for 10 minutes.
Dump the bread pudding into a 9×9 baking dish and sprinkle the slivered almonds on top.
Bake for 30 minutes or until the center is set and the top is lightly browned.
Meanwhile, in a chilled stand mixer bowl with the whisk attachment, begin whisking the whipping cream for the whipped cream on medium speed. When the cream begins to foam, add the sugar and vanilla extract. Continued whisking until stiff peaks form. Refrigerate until ready to use.
To make the chocolate sauce, melt the chocolate in a small saucepan over low heat. Add the sugar and vanilla extract to the melted chocolate and stir until smooth. Add the cream and coconut oil and, again, stir until smooth.
Serve the bread pudding hot topped with the chocolate sauce and whipped cream.