Ingredients
- 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
Instructions
To make the bread pudding:
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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.
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While croissants are in the oven, soak raisins in bourbon.
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Whisk eggs in large bowl, then whisk in the milk, cream, sugar and vanilla extract until dissolved.
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Butter or spray a 13x9-inch baking dish, then place cubed/dried croissants in the dish.
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Drain raisins and place in custard mixture, keeping bourbon for the sauce. Add raisins to the custard.
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Pour custard into croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours.
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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.
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Server warm with the bourbon butter sauce.
To make the bourbon sauce:
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Combine butter and brown sugar in a heavy bottom saucepan over medium heat. Stir until melted and smooth.
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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.
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Keep warm or re-warm before serving.
Notes
- 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.
