Croissant Bread Pudding Recipe With Bourbon Sauce Recipe Cards

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

CROISSANT BREAD PUDDING WITH BOURBON SAUCE RECIPE - (4.1/5)

Steps:

• Spray a 13 x 9 x 2-inch baking pan with cooking spray. Spread out croissant cubes evenly in pan. In a separate bowl whisk eggs. Add whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract and whisk until well blended. Pour evenly over bread cubes. Sprinkle in dried cranberries and push down with a spoon to let the bread soak up all the liquid. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared up to 2 hours ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake until pudding is set in center, about 40- 50 minutes. Cool slightly. Serve warm, with a drizzle of Jack Daniel's sauce and a dollop of whipped cream. Sauce: Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• Bread Pudding:.
• Preheat oven to 350 degrees F.
• In a food processor, combine butter and sugar process until well blended.
• Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture.
• Turn off the mixer and scrape down the sides.
• Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish.
• Break up the croissants into 1-inch pieces and layer in the pan.
• Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate.
• Pour the egg mixture over the croissants; soak for 8 to 10 minutes.
• You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35 minutes.
• Remove foil and bake for additional 10 minutes to brown the top.
• The croissant bread pudding is done when the custard is set, but still soft.
• Allow to cool.
• Bourbon Ice Cream Sauce:.
• Place ice cream in refrigerator the day before the party.
• When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 350° and spray a 9x13 baking dish with cooking spray and set aside.
• In a large bowl whisk together the milk, heavy cream, eggs, sugar, vanilla extract, salt, and cinnamon. Add the croissant cubes and mix together until the croissants are fully coated in the cream mixture. Let it sit for 25-30 minutes, stirring about 15 minutes in.
• Once the croissants have soaked pour the mixture into the prepared pan. Bake for 45-50 minutes, until the custard, is set and the croissants are starting to brown. While the bread pudding is baking prepare the vanilla sauce.
• In a medium saucepan combine the butter, sugar, and cream. Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon. Remove from the heat and add the vanilla.
• Allow the bread pudding to sit for at least 20 minutes before serving. Serve with warm vanilla sauce.

BOURBON CROISSANT BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Butter a 13 x 9-inch baking dish.
• Slice each croissant evenly in half, then tear the bottom halves into small pieces.
• Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
• Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
• Place the croissant tops crust sides up over the raisins in the dish.
• In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
• Cover and chill for 1 hour.
• When ready to bake set oven to 350 degrees.
• Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
• Bake for about 40-45 minutes or until set.
• At this point you can prepare the bourbon sauce.
• Remove then cover with foil, return to oven and bake another 15 minutes.
• Remove from oven and remove dish from the water pan.
• For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
• 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; remove from heat and add in the bourbon.
• Serve the sauce with bread pudding.