Croissant Bread Pudding with Bourbon Sauce

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

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