Croissant Bread Pudding Recipe With Bourbon Sauce

Juni 18, 2020

A classic recipe for bread pudding lovers everywhere. Preheat the oven to 350 degrees f.

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Spread out croissant cubes evenly in pan.

Croissant bread pudding recipe with bourbon sauce. In a food processor combine butter and sugar process until well blended. The texture of bread pudding is the most important part. Add cinnamon and vanilla and pulse to combine.

In a large bowl whisk together first seven ingredients. Serve the sauce with bread pudding. Cook covered on low 3 hours.

In a medium bowl whisk together the whole eggs egg yolks half and half sugar and vanilla. In a heavy saucepan bring the whipping cream and sugar to a boil reduce heat and whisk in the cornstarch mixture until the cream thickens. For a bourbon sauce replace the vanilla extract with 3 tablespoons of bourbon and decrease the whipping cream to 3 tablespoons.

Stir in bread and raisins. While the processor is running crack 5 eggs into the mixture. Bread pudding is a very southern sort of dessert and it s not really hard to make but it seems like so few people make it anymore.

This croissant bread pudding has converted non bread pudding eaters. In a small cup stir together the cornstarch and water until smooth. Transfer to a greased 4 qt.

Ingredients 9 large croissants. Adding bourbon soaked raisins gives the bread pudding some nice bright acidity which adds a lot to balance everything out. Remove from heat and add in the bourbon.

It s one of the dishes you find served at various kentucky derby themed parties and events usually topped with a kentucky bourbon sauce which is just an. In a separate bowl whisk eggs. When dense bread is used the texture is often the same from top to bottom.

Set the custard mixture aside. Croissant bread pudding with kentucky bourbon sauce. Spray a 13 x 9 x 2 inch baking pan with cooking spray.

Add whipping cream milk sugar frangelico vanilla extract and almond extract and whisk until well blended. Make a bread pudding dessert even more decadent by using flaky croissants instead of french bread and topping with a creamy bourbon sauce. If you don t have sweetened condensed milk it s easy to make it from scratch in a saucepan combine 1 1 2 cups of heavy cream with 1 1 2 cups of white granulated sugar.

Heat oven to 350 f. In 2 quart saucepan heat milk and 1 4 cup butter over medium heat until butter is melted and milk is hot. For the bourbon sauce.

Croissant Bread Pudding With Kentucky Bourbon Sauce Bread