Bourbon Croissant Bread Pudding With Bourbon Sauce

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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