Croissant Bread Pudding Recipe With Bourbon Sauce Recipe For Chili

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:

• 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.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• 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.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

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.

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.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.