Croissant Bread Pudding with Bourbon Sauce

By dlpedersen

Delicious Croissant Bread Pudding with Bourbon Sauce!

Ingredients

• 1 pound Croissants, cut into 1/2-inch cubes
• 8 large eggs
• 2 cups whipping cream
• 2 cups whole milk
• 2 cups sugar
• 1/4 cup Frangelico (a hazelnut liqueur)
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 cup dried cranberries or raisins
• Bourbon Sauce
• 1/2 cup (1 stick) butter
• 1/2 cup sugar
• 6 tablespoon whipping cream
• 2 tablespoon Jack Daniel’s Whiskey (or Bourbon)
• 2 teaspooon vanilla

Details

Servings 12

Preparation

Step 1

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.