John Wheeler

See Also: Embracing Autumn: My Classic Pumpkin Pie Adventure – John Wheeler

Hello, everyone! Today, I’m sharing with you a decadent dessert recipe – Croissant Bread Pudding with Bourbon Sauce. This dessert features buttery croissants soaked in a creamy custard, all topped with a silky, rich bourbon sauce. It’s the perfect recipe for when you want to indulge in something extra special. So let’s get baking!

Ingredients:

For the Bread Pudding:

• 6 large croissants, torn into pieces
• 4 eggs
• 1 cup of granulated sugar
• 2 cups of whole milk
• 1 cup of heavy cream
• 2 teaspoons of pure vanilla extract
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of salt

For the Bourbon Sauce:

• 1 cup of granulated sugar
• 1/2 cup of unsalted butter
• 1/4 cup of bourbon
• 1/4 cup of heavy cream

Instructions:

1. First things first, I preheat my oven to 350°F (175°C) and lightly butter a 9×13 inch baking dish.
2. I then place the torn croissants in the prepared baking dish.
3. In a large mixing bowl, I whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and salt until well combined.
4. Next, I pour this custard mixture evenly over the croissants. I gently press down on the croissants to help them absorb the custard. I let it sit for about 15 minutes to soak up all that goodness.
5. It’s now time to bake the bread pudding. I bake it for about 45-50 minutes, or until it’s puffed up and golden brown, and the custard is set.
6. While the bread pudding is baking, I prepare the bourbon sauce. In a small saucepan, I combine the sugar and butter over medium heat. I stir it until the butter has melted and the sugar has dissolved.
7. I carefully add the bourbon to the saucepan. Be cautious as it may splutter a bit. I let it cook for a minute or so to burn off the alcohol.
8. Finally, I stir in the heavy cream and continue to cook the sauce, stirring frequently, for about 3-4 minutes or until the sauce thickens slightly.
9. Once the bread pudding is done, I remove it from the oven and let it cool for a few minutes. I then drizzle the warm bourbon sauce over the top.

And there you have it, my irresistible Croissant Bread Pudding with Bourbon Sauce. This dessert is definitely a showstopper and a delicious way to end a meal. I hope you enjoy it as much as my family and I do. Bon appétit!

Un Seattle Gourmand