Best 7 Croissant Bread Pudding With Bourbon Sauce Recipes

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Indulge in a culinary masterpiece that harmonizes the flaky layers of croissants with the comforting warmth of bread pudding. This extraordinary dish, croissant bread pudding, tantalizes taste buds with its symphony of textures and flavors. Envision soft, buttery croissant pieces mingling with a velvety custard infused with fragrant spices, nestled in a golden-brown crust. As you savor each spoonful, the delicate crumb of the croissants yields to the creamy custard, creating an ethereal experience. This recipe elevates the classic bread pudding by incorporating the unique characteristics of croissants, resulting in a dish that is both familiar and captivatingly different. Accompanying the bread pudding is a luscious bourbon sauce, a perfect complement that adds a touch of sophistication and warmth. The combination of croissant bread pudding and bourbon sauce creates a dessert that is both comforting and elegant, perfect for any occasion.

Let's cook with our recipes!

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding with Bourbon Ice Cream Sauce image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

1 stick unsalted butter
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
Preheat oven to 350 degrees F.

Steps:

  • In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
  • While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
  • Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.

CROISSANT BREAD PUDDING WITH BOURBON SAUCE RECIPE - (4.1/5)



Croissant Bread Pudding with Bourbon Sauce Recipe - (4.1/5) image

Provided by dlpedersen

Number Of Ingredients 15

1 pound Croissants, cut into 1/2-inch cubes
8 large eggs
2 cups whipping cream
2 cups whole milk
2 cups sugar
1/4 cup Frangelico (a hazelnut liqueur)
1 tablespoon vanilla extract
1 teaspoon almond extract
1 cup dried cranberries or raisins
Bourbon Sauce
1/2 cup (1 stick) butter
1/2 cup sugar
6 tablespoon whipping cream
2 tablespoon Jack Daniel's Whiskey (or Bourbon)
2 teaspooon vanilla

Steps:

  • Spray a 13 x 9 x 2-inch baking pan with cooking spray. Spread out croissant cubes evenly in pan. In a separate bowl whisk eggs. Add whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract and whisk until well blended. Pour evenly over bread cubes. Sprinkle in dried cranberries and push down with a spoon to let the bread soak up all the liquid. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared up to 2 hours ahead. Cover and refrigerate.) Preheat oven to 350°F. Bake until pudding is set in center, about 40- 50 minutes. Cool slightly. Serve warm, with a drizzle of Jack Daniel's sauce and a dollop of whipped cream. Sauce: Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.

BOURBON CROISSANT BREAD PUDDING WITH BOURBON SAUCE



Bourbon Croissant Bread Pudding With Bourbon Sauce image

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!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 1374.2, Fat 86.5, SaturatedFat 50.4, Cholesterol 566.7, Sodium 929.4, Carbohydrate 120.7, Fiber 3.1, Sugar 78, Protein 20.3

CROISSANT BREAD PUDDING



Croissant Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 7

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
  • Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE



Chocolate Croissant Bread Pudding With Bourbon Ice Cream Sauce image

Recipe courtesy of Michael Chiarello on the Food Network. The recipe says it serves 6, I think it really serves many more--probably double! This is a wonderful bread pudding that is delicious as well as easy to make. It is sure to impress friends and family!

Provided by Juenessa

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter (1 stick)
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
5 large eggs, lightly beaten
2 1/2 cups heavy cream
12 croissants
1/2 cup raisins
3/4 cup bittersweet chocolate, roughly chopped small
3 cups vanilla ice cream
2 ounces Bourbon

Steps:

  • Bread Pudding:.
  • Preheat oven to 350 degrees F.
  • In a food processor, combine butter and sugar process until well blended.
  • Add cinnamon, and vanilla, and pulse to combine.
  • While the processor is running crack 5 eggs into the mixture.
  • Turn off the mixer and scrape down the sides.
  • Add the heavy cream and pulse to combine.
  • Lightly butter a 9 by 13-inch baking dish.
  • Break up the croissants into 1-inch pieces and layer in the pan.
  • Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate.
  • Pour the egg mixture over the croissants; soak for 8 to 10 minutes.
  • You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
  • Cover with foil and bake for 35 minutes.
  • Remove foil and bake for additional 10 minutes to brown the top.
  • The croissant bread pudding is done when the custard is set, but still soft.
  • Allow to cool.
  • Bourbon Ice Cream Sauce:.
  • Place ice cream in refrigerator the day before the party.
  • When time to serve the bread pudding, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.

Nutrition Facts : Calories 1342.5, Fat 88.1, SaturatedFat 52, Cholesterol 460.8, Sodium 1005.5, Carbohydrate 115.7, Fiber 4.2, Sugar 69.1, Protein 19.7

CROISSANT BREAD PUDDING WITH RUM SAUCE



Croissant Bread Pudding with Rum Sauce image

This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!

Provided by mangolie03

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 2h45m

Yield 14

Number Of Ingredients 10

2 cups milk
2 cups white sugar
½ cup unsalted butter, melted
2 eggs
4 bananas, cut into small chunks
10 croissants, cut into 1-inch pieces
1 cup brown sugar
½ cup unsalted butter
¼ cup rum (such as Captain Morgan®)
2 tablespoons heavy cream, or more to taste

Steps:

  • Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
  • Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
  • Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.

Nutrition Facts : Calories 526 calories, Carbohydrate 72.1 g, Cholesterol 94.4 mg, Fat 24 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 14.3 g, Sodium 334.6 mg, Sugar 54.2 g

NEW ORLEANS BREAD PUDDING



New Orleans Bread Pudding image

"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." -Linda Wiese, Payette, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

1/2 cup raisins
1/4 cup brandy or unsweetened apple juice
1/2 cup butter, melted, divided
1 tablespoon sugar
4 eggs, lightly beaten
2 cups half-and-half cream
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
10 slices day-old French bread (1 inch thick), cubed
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
Dash salt
1 cup cold water
1 tablespoon butter
2 teaspoons vanilla extract

Steps:

  • In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • Use fresh croissants for the best flavor and texture.
  • If you don't have any croissants, you can substitute sliced French bread or brioche.
  • Be sure to cut the croissants or bread into cubes so that they absorb the custard evenly.
  • Use a good quality bourbon for the sauce. A smooth, aged bourbon will give the sauce a rich flavor.
  • Don't overcook the bread pudding. It should be baked until the custard is set and the top is golden brown, but the center should still be slightly soft and gooey.

Conclusion:

This croissant bread pudding with bourbon sauce is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of flaky croissants, creamy custard, and rich bourbon sauce is sure to please everyone. So next time you have some leftover croissants, be sure to try this recipe. You won't be disappointed!

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