Croissant Bread Pudding With Whiskey Sauce

When it s out of the oven start the bourbon sauce. When dense bread is used the texture is often the same from top to bottom.

Croissant Pudding With Whiskey Salted Caramel Sauce Recipe

Yanira van den broeck 10 of 20 bread pudding with whiskey sauce.

Croissant bread pudding with whiskey sauce. Make the whiskey cream sauce. Todd simpson 13 of 20. Ml 12 of 20 bread pudding with whiskey sauce.

Pour the liquid over the bread. In a 1 quart saucepan set over medium heat combine the cream milk and sugar. While the bread pudding is baking bring the sugar butter heavy cream and jack daniels to a low bowl in a saucepan over low heat stirring constantly.

Tanisha howard 11 of 20 bread pudding with whiskey sauce. Pour a little. Serve the sauce with bread pudding.

Add the baking soda and bring to a boil for 1 minute. 1 4 cup raisins 2 tablespoons whiskey or bourbon 12 ounces french bread day old 2 cups half and half. In a separate bowl whisk eggs.

In a small cup stir together the cornstarch and water until smooth. For the bourbon sauce. 9 of 20 bread pudding with whiskey sauce.

Place the cornstarch and 1 4 cup of the bourbon in a small mixing bowl and whisk to blend and make a. Spray a 13 x 9 x 2 inch baking pan with cooking spray. This version has creole roots with cubes of baguette and a sauce that s flavored by a healthy dose of bourbon.

Beat in milk whipping cream vanilla and 1 teaspoon cinnamon until well blended. Croissant bread pudding with kentucky bourbon sauce. Adding bourbon soaked raisins gives the bread pudding some nice bright acidity which adds a lot to balance everything out.

Spread out croissant cubes evenly in pan. In large bowl beat 4 whole eggs 1 egg yolk and 3 4 cup sugar with wire whisk until well blended. Bake for 55 to 70 minutes or until the crust is golden brown all over the top.

The texture of bread pudding is the most important part. Place the butter sugar buttermilk vanilla corn syrup and bourbon in a deep saucepan and cook on medium until it s all melted and incorporated. 1 cup whole milk 3 large eggs 1 cup brown sugar light or dark 2 1 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 4 teaspoon nutmeg ground or freshly grated dash of salt for the whiskey sauce.

Remove from heat and add in the bourbon. For the bread pudding. 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.

A pan of warm bread pudding transforms day old bread plus eggs and cream into an indulgence. Sprinkle the pecans all over the top. Add whipping cream milk sugar frangelico vanilla extract and almond extract and whisk until well blended.

This croissant bread pudding has converted non bread pudding eaters.

Mixed Berry Croissant Pudding With Whiskey Butter Sauce