Bourbon Croissant Bread Pudding With Bourbon Sauce

Name: Bourbon Croissant Bread Pudding With Bourbon Sauce
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 serving(s)
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; 3 teaspoons cornstarch; 2 tablespoons water; 1 cup whipping cream, unwhipped; 1/4 cup sugar; 2 tablespoons Bourbon

Submitted by Kittencalrecipezazz

"Serve this to your guests for a weekend or Christmas brunch, you will get rave reviews, make certain that you print out this recipe, as everyone will be asking for it lol! If you are serving more than 6 people prepare two separate recipes and bake in two 13 x 9-inch pans. Make certain the your croissants are large size and at least one day old. Jack Daniel's bourbon whiskey is good to use for this recipe. Plan ahead this needs to chill for 1 hour before baking. I prefer to bake this in a water bath although it is not really needed to do so, but the bread pudding with have a fluffier softer texture if baked in a water bath, if you are making this to serve to company I would strongly suggest baking in a water bath, the choice is up to you!"

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 6

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

directions

Butter a 13 x 9-inch baking dish.
Slice each croissant evenly in half, then tear the bottom halves into small pieces.
Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
Place the croissant tops crust sides up over the raisins in the dish.
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).
Cover and chill for 1 hour.
When ready to bake set oven to 350 degrees.
Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
Bake for about 40-45 minutes or until set.
At this point you can prepare the bourbon sauce.
Remove then cover with foil, return to oven and bake another 15 minutes.
Remove from oven and remove dish from the water pan.
For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
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.
Serve the sauce with bread pudding.