Ingredients
Scale
Bread Pudding
- 12 oz croissants cut into 1-2 inch pieces
- 1 stick (1/2 cup) unsalted butter, melted
- 2 1/2 cups eggnog
- 2 cups whole milk
- 6 large eggs
- 1/2 cup white granulated sugar
- 1 tsp ground nutmeg
- 1 tsp vanilla extract or pure vanilla bean paste
- 1/4 tsp salt
- 1/2 cup chopped pecans
Brown Sugar Bourbon Sauce
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1/4 cup (4 TBS) unsalted butter
- 1/4 cup bourbon whiskey
- 1 tsp vanilla extract or pure vanilla bean paste
Instructions
- Place croissant pieces into a 9x13 baking dish. Drizzle the 1/2 cup of melted butter over the croissants and use clean hands to mix until the butter coats all of the pieces.
- In a large heavy-bottomed pot over medium heat, stir together the eggnog and milk. Heat to steaming - it will look like a thin skin starts to form on top.
- While the milk and eggnog are heating, use a large mixing bowl to combine the eggs, sugar, nutmeg, vanilla extract, and salt. Whisk vigorously until light.
- Temper the eggs by drizzling about a cup of the hot eggnog and milk mixture into the egg mixture, while whisking constantly. Then transfer the egg mixture into the saucepan. Heat for 2-3 minutes and then remove from heat.
- Pour heated eggnog mixture through a fine mesh strainer back into the large mixing bowl you used before. Then pour the mixture over the croissant pieces. Use the back of a spoon to gently press down on the pieces so that they get fully coated in the liquid. Sprinkle with chopped pecans.
- Wrap tightly in plastic wrap and let sit in the refrigerator for at least 2 hours, or up to 24 hours.
- When ready to bake, take the dish out of the refrigerator and remove the plastic. Let it sit on the counter while you preheat the oven to 350F.
- Bake uncovered for 40-55 minutes or until the top is golden and the center is set. Let cool for a good 20-30 minutes before serving.
- While the bread pudding is cooling, heat the brown sugar, heavy cream, and butter in a small saucepan over medium-low heat. Bring to a simmer, and then remove from heat. Whisk in the bourbon and vanilla extract.
- Drizzle the sauce over plated servings of warm bread pudding and enjoy. Store leftovers tightly wrapped in the refrigerator (store the sauce in its own airtight container separately)
Notes
I used a 12 oz bag of mini croissants found in my grocery store's bakery section
Recommended Equipment
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Stovetop and Oven