Croissant Bread Pudding Recipe with Bourbon Sauce

Buttery croissants and a wholesome glug of Previous Constitution bourbon are the key to our Editor-in-Chief’s show-stopping bread pudding.

Yield: serves 8-10

Time:

1 hour, 20 minutes

For the sauce:

• 6 tbsp. unsalted butter, plus extra for greasing
• 1 cup sugar
• ½ cups heavy cream
• ¼ cups bourbon
• 1 tsp. kosher salt
• 1 tsp. vanilla extract

For the pudding:

• 1 cup raisins
• ½ cups bourbon
• 6 medium croissants, halved lengthwise
• 3 massive eggs
• 2½ cups heavy cream
• ¾ cups sugar
• 2 tbsp. vanilla extract
• ½ tsp. kosher salt
• ½ cups coarsely chopped pecans, toasted, divided
• Whipped cream or ice cream, for serving

Directions

1. Make the sauce: To a 12-inch cast-iron skillet set over medium warmth, add the butter, sugar, cream, bourbon, salt, and vanilla. When the liquid boils, pour the sauce right into a bowl and put aside. Clear the skillet, then grease with butter.
2. Make the pudding: Place a rack in the midst of the oven and preheat to 375°F. To a small bowl, add the raisins and pour over the bourbon to soak; put aside. On a baking sheet, place the croissants cut-side up and bake till frivolously browned, 8–12 minutes.
3. Flip the warmth to 350°F. Drain the raisins (save the infused bourbon for an additional use). In a big bowl, whisk collectively the eggs, cream, sugar, vanilla, and salt. When the croissants are cool sufficient to deal with, tear them into chew‑dimension items. Cowl the underside of the empty skillet with half of the croissant items, then sprinkle with half of the raisins and ¼ cup of the pecans. Repeat with the remaining croissant items, raisins, and pecans, then pour the egg combination excessive. Bake till the custard is about and the highest is golden, 45–50 minutes.
4. To serve, drizzle the nice and cozy bread pudding with the sauce, then lower it into squares or wedges and prime every serving with whipped cream or ice cream.