- 1 pound croissants (about 6 croissants)
- 8 large eggs
- 1 ½ cups heavy whipping cream
- 3 ½ cups whole milk
- 2 cups sugar
- 1 teaspoon vanilla extract
- ½ cup raisins
- Bourbon for soaking the raisins
Bourbon Sauce Ingredients
- ½ cup butter
- ¾ cup packed brown sugar
- 3 tablespoons bourbon
- ½ cup heavy cream
- ½ teaspoon cinnamon
To make the bread pudding:
Slice croissants with a sharp, serrated knife into 1” cubes. Place croissant cubes onto parchment-lined sheet pan and into a 225-degrees Fahrenheit oven until dried out, about 30-45 minutes. Cool slightly.
While croissants are in the oven, soak raisins in bourbon.
Whisk eggs in large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.
Butter or spray a 13x9-inch baking dish, then place cubed/dried croissants in the dish.
Drain raisins and place in custard mixture, keeping bourbon for the sauce. Add raisins to the custard.
Pour custard into croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours.
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.
Server warm with the bourbon butter sauce.
To make the bourbon sauce:
Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth.
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.
Keep warm or re-warm before serving.
- Raisins on top can burn, so try to push them down.
- Re-heat individual bread pudding portions in the microwave for 30 to 45 seconds.
- Rum easily can be substituted for bourbon in the sauce, if preferred.