Bourbon Croissant Bread Pudding With Bourbon Sauce

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.