Bourbon Croissant Bread Pudding Recipe

[donotprint] I am happy to share with you one of my favorite breakfast dishes, Bourbon Croissant Bread Pudding.  The first time I tried this was earlier in the year after discovering it SuperChef’s, Mirch Masala’s site.  She adapted the recipe from Nigella and let me tell you, it’s a keeper.  This dish is indulgent in every way.  Buttery croissants, heavy cream, caramel sauce, and bourbon coming together for a special bread pudding suitable for any special breakfast or brunch.  Day old croissants work best and if you don’t have croissants, challah would be a great substitute.  I made this croissant pudding with leftover croissants I bought in bulk at Sams Club.  Use what works for you and if you prefer rum, by all means knock yourself out.  And of course you can just omit any alcohol all together.  If you are looking for a special dish to wake up to Christmas morning, may I suggest this one?  Merry Christmas and Happy Holidays!  Enjoy! [/donotprint]

Bourbon Croissant Bread Pudding

INGREDIENTS:

4-5 large croissants, day old preferably
1 1/2 cups  sugar
1/4 cup water
1 1/2 cups heavy cream
1 1/2 cups whole milk
3-4 tablespoons bourbon or rum OR 2 tablespoons vanilla
5 eggs, beaten
1/2 teaspoon table salt

DIRECTIONS:

Tear croissants in half and place in a 9×13 casserole/baking dish.  In a large sauce pan, cook sugar and water on medium high heat stirring occasionally.  While sugar syrup is cooking, combine cream, milk, bourbon and salt in a microwavable container and microwave for 2 minutes (remembering to keep an eye on the sugar syrup).  In another bowl beat 5 eggs, set aside.  Sugar syrup should begin to change colors to a deep amber.  When you see the sides turning amber brown, start stirring.  When the entire syrup turns amber, turn off heat.  Grab a whisk and slowly add heated cream mixture and stir like crazy.  When the cream hits the sugar syrup it will bubble somewhat violently and will try to crystallize.  DO NOT PANIC.. just continue to stir like crazy until your caramel sauce is smooth.  Once sauce is smooth, slowly add egg mixture while stirring everything.  Pour everything over croissants.  Croissants may start to float.  Just press them down making sure every piece gets completely coated with caramel mixture.  Preheat oven to 350 degrees.  Allow the bread pudding to rest while preheating and when your oven is ready bake for 30 minutes.  Serve alone or with a dollop of sweetened cream with a drizzle of caramel sauce. Enjoy!