Croissant Bread Pudding with Bourbon Sauce Recipe
Croissant Bread Pudding with Bourbon Sauce
How sweet and buttery can you get? I looked at a few recipes for old fashioned bread pudding, Ina's version which was made with about 5 cups of half and half. I'm sure it's delicious - maybe for a special occassion, but this bread pudding is for an everyday dessert. Don't get me wrong, the bourbon sauce makes it super special!
- 3-1/4 cup milk
- 3 eggs, beaten
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 tsp vanilla
- 6-8 mini croissants
- 1 tsp. cinnamon
- 1/2 cup raisans (optional)
- Tear croissants into small pieces and place in a large bowl. Add sugar and cinnamon. Mix milk, eggs and vanilla. Mix well. Let bread soak up with mixture while your oven preheats.
- Preheat oven to 350 degrees F. Butter prepared pan. Pour croissant mixture into pan and bake for 45 to 50 minutes, or until center is set.
- Bourbon Sauce:
- 1 cup sugar
- 6 Tbsp. butter
- 1/2 cup buttermilk
- 1 Tbsp (or more!) Bourbon
- 1/2 tsp. baking soda
- 1 Tbsp. white corn syrup
- 1 tsp. vanilla
Add all ingredients to a small saucepan and boil for one minute. Mixture will foam up. As it cools, the foam will disappear. Add chopped pecans to the sauce if desired. Serve warm.
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