Croissant Bread Pudding With Bourbon Sauce

4 5 large croissants day old preferably 1 1 2 cups sugar 1 4 cup water 1 1 2 cups heavy cream 1 1 2 cups whole milk 3 4 tablespoons bourbon or rum or 2 tablespoons vanilla 5 eggs beaten 1 2 teaspoon table salt. Layer sprinkle the small torn croissant pieces into the bottom of the baking dish then sprinkle with the bourbon soaked raisins.

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Remove from heat and let stand for 10 minutes.

Croissant bread pudding with bourbon sauce. Adding bourbon soaked raisins gives the bread pudding some nice bright acidity which adds a lot to balance everything out. This classic bread pudding is rich and silky smooth flavored with just the right amount of vanilla and spice. When dense bread is used the texture is often the same from top to bottom.

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. Not only is this bread pudding fast and easy. This croissant bread pudding has converted non bread pudding eaters.

In a separate bowl whisk eggs. In a large bowl whisk together first seven ingredients. The texture of bread pudding is the most important part.

Tear croissants in half and place in a 9 13 casserole baking dish. It s an impressive and comforting dessert it s also an excellent option if there s no room in the oven. Stir in bread and raisins.

In a food processor combine butter and sugar process until well blended. Spray a 13 x 9 x 2 inch baking pan with cooking spray. Heat bourbon in a small saucepan over low heat.

Place the croissant tops crust sides up over the raisins in the dish. Transfer to a greased 4 qt. Layer croissant pieces evenly in a lightly greased 13 x 9 inch baking dish.

A silky kentucky bourbon or whiskey sauce provides the wow factor or replace the alcohol with apple juice. Add cinnamon and vanilla and pulse to combine. Bourbon croissant bread pudding.

Serve pudding warm with sauce and whipped cream. 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 unbelievably good sauce. While the processor is running crack 5 eggs into the mixture.

Cook covered on low 3 hours. Add in the raisins remove from heat and let stand for 8 10 minutes. Meanwhile in small microwavable bowl mix caramel topping butter and bourbon.

Spread out croissant cubes evenly in pan. Add whipping cream milk sugar frangelico vanilla extract and almond extract and whisk until well blended. Heat the bourbon in a small saucepan over low heat.

Microwave uncovered on medium 1 to 2 minutes stirring after 1 minute until warm.

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