Croissant Bread Pudding

Light, airy, custardy and just so delicious. This is bread pudding perfection made with croissants and topped with an amazing bourbon-butter sauce.

📝 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. 2Slice 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. 3While the croissants are in the oven, soak the raisins with bourbon covered in a small bowl.
4. 4Whisk the eggs in a large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.
5. 5Butter or spray a 13x9” baking dish, then place the cubed/dried croissants in the dish.
6. 6Drain the raisins and place in the custard mixture, reserving the bourbon for the sauce.
7. 7Pour 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. 8Pre-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. 9Let cool slightly and server warm with the bourbon butter sauce.
10. 10--- To make the bourbon sauce ---
11. 11Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth.
12. 12Add 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. 13keep warm or re-warm before serving.