AuthorBrady KingYields2 ServingsCategoryNorth American
It’s beginning to taste a lot like Christmas over here! Luckily for you, I've decided to gift you a little early with my favorite holiday recipe, just in time to add the ingredients to your Christmas grocery list.
Bread pudding is literally the love of my life and I hope you end up feeling the same way too. Make this recipe and don’t miss your opportunity to impress your mama or dodge eating your in-law's food.
Ingredients
Directions
Preheat the oven to 350°.
Butter a shallow baking dish and arrange the croissant pieces in the dish.
In a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves.
Cook without stirring until a medium brown caramel forms, about 5 minutes.
Remove the caramel from the heat and stir in the cream, milk and bourbon.
The, return the saucepan to the stove and cook the mixture over low heat until any hardened caramel dissolves.
In a bowl, whisk the eggs well and then gradually whisk in the hot caramel.
Pour over the croissants and let stand for 10 minutes, pressing the croissants with a spoon or fork to help them absorb the moisture.
Bake the pudding in the center of the oven for 20 minutes, until puffed and golden.
Let cool for 10 minutes.
Warm up the syrup and drizzle it over top, followed with a sprinkle of sea salt.
Serve the bread pudding warm with a scoop of ice cream.
Ingredients
Directions
Preheat the oven to 350°.
Butter a shallow baking dish and arrange the croissant pieces in the dish.
In a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves.
Cook without stirring until a medium brown caramel forms, about 5 minutes.
Remove the caramel from the heat and stir in the cream, milk and bourbon.
The, return the saucepan to the stove and cook the mixture over low heat until any hardened caramel dissolves.
In a bowl, whisk the eggs well and then gradually whisk in the hot caramel.
Pour over the croissants and let stand for 10 minutes, pressing the croissants with a spoon or fork to help them absorb the moisture.
Bake the pudding in the center of the oven for 20 minutes, until puffed and golden.
Let cool for 10 minutes.
Warm up the syrup and drizzle it over top, followed with a sprinkle of sea salt.
Serve the bread pudding warm with a scoop of ice cream.
