Saturday, March 1, 2008

Croissant Bread Pudding with Bourbon Cream.-

Here's something sweet, easy to do and everyone loves.... what more could you ask for....

Croissant Bread Pudding with Bourbon Cream Sauce.-

1 stick butter
1 cup sugar
1 1/2 tsp ground cinnamon
1 tsp 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 F / 180 C.

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 baking dish. Tear the croissants into small pieces, put in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix well. 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 egg mixture gets soaked in.
Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The pudding is done when the custard is set, but still soft. Allow to cool.

Bourbon Ice Cream Sauce.-
3 cups vanilla ice cream
2 ounces bourbon

Place ice cream in refrigerator the day before the party. When ready to serve, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.
NOTE: You can also use other liquors for this one.

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