Bourbon Croissant Bread Pudding With Bourbon Sauce

Name: Bourbon Croissant Bread Pudding With Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 large firm croissants (make certain to use day old croissants); 1/4 cup Bourbon; 1/2 cup golden raisin; 8 large eggs; 1 1/2 cups sugar; 3 cups whipping cream; 2 tablespoons vanilla; 1 pinch salt; BOURBON SAUCE; 3 teaspoons cornstarch; 2 tablespoons water; 1 cup whipping cream, unwhipped; 1/4 cup sugar; 2 tablespoons Bourbon

Servings: persons

9 large firm croissants (make certain to use day old croissants)
1/4 cup Bourbon
1/2 cup golden raisin
8 large eggs
1 1/2 cups sugar
3 cups whipping cream
2 tablespoons vanilla
1 pinch salt
BOURBON SAUCE
3 teaspoons cornstarch
2 tablespoons water
1 cup whipping cream, unwhipped
1/4 cup sugar
2 tablespoons Bourbon

1
Butter a 13 x 9-inch baking dish.
2
Slice each croissant evenly in half, then tear the bottom halves into small pieces.
3
Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
4
Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
5
Place the croissant tops crust sides up over the raisins in the dish.
6
In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
7
Cover and chill for 1 hour.
8
When ready to bake set oven to 350 degrees.
9
Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
10
Bake for about 40-45 minutes or until set.
11
At this point you can prepare the bourbon sauce.
12
Remove then cover with foil, return to oven and bake another 15 minutes.
13
Remove from oven and remove dish from the water pan.
14
For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
15
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; remove from heat and add in the bourbon.
16
Serve the sauce with bread pudding.

1482

kcal

Calories

106

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 large firm croissants (make certain to use day old croissants), 1/4 cup Bourbon, 1/2 cup golden raisin, 8 large eggs, and more.

Yes, Bourbon Croissant Bread Pudding With Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!