Croissant Bread Pudding

Ingredients

• 1 lb croissants ((about 6 croissants))
• 8 large eggs
• 1 1/2 cups heavy whipping cream
• 3 1/2 cups whole milk
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• bourbon for soaking the raisins
• 1/2 cup butter
• 3/4 cup packed brown sugar
• 3 tablespoons bourbon
• 1/2 cup heavy cream
• 1/2 teaspoon cinnamon

Instructions

1. 1

   --- To make the bread pudding ---

2. 2

   Slice the croissants with a sharp serrated knife into 1” cubes. Place the croissant cubes onto a parchment-lined sheet pan and into a 225 degrees Fahrenheit oven until dried out, about 30-45 minutes. Cool slightly.

3. 3

   While the croissants are in the oven, soak the raisins with bourbon covered in a small bowl.

4. 4

   Whisk the eggs in a large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.

5. 5

   Butter or spray a 13x9” baking dish, then place the cubed/dried croissants in the dish.

6. 6

   Drain the raisins and place in the custard mixture, reserving the bourbon for the sauce.

7. 7

   Pour the custard into the croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours.

8. 8

   Pre-heat oven to 350 degrees. Bake the bread pudding uncovered for about 40 to 50 minutes until the top is puffed up and golden.

9. 9

   Let cool slightly and server warm with the bourbon butter sauce.

10. 10

    --- To make the bourbon sauce ---

11. 11

    Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth.

12. 12

    Add bourbon and cook for 30 seconds before adding the cream and cinnamon. Bring to a simmer and cook for about 5 minutes, stirring frequently.

13. 13

    keep warm or re-warm before serving.