Decadent and comforting, this Croissant Bread Pudding transforms day-old pastries into a luscious dessert that’s pure New Orleans indulgence. Layers of buttery croissants soak up a rich custard infused with vanilla, cinnamon, and allspice, then bake to golden perfection. Plump bourbon-soaked raisins add a subtle kick, and the warm Bourbon Bon Ton Sauce drizzled over the top takes this dessert straight into legendary status. It’s the kind of sweet finale that brings applause at the dinner table — rich, nostalgic, and unforgettable.
INGREDIENTS:
Bread Pudding
1 tablespoon butter, melted
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
2 teaspoons pure vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon allspice
6 croissants, preferably stale, sliced horizontally
1 cup raisins (soaked overnight in ¼ cup bourbon)
1/4 cup butter, melted
1 tablespoon sugar
Bourbon Bon Ton Sauce
1/2 cup butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey
METHOD:
Preheat oven to 350°F. In a medium mixing bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, vanilla, cinnamon, and allspice until smooth. Pour through a fine-mesh strainer into a clean bowl and set aside.
Brush 1 tablespoon melted butter over the bottom and sides of a 10×15×2½-inch oval baking dish. Arrange the bottom halves of the croissants in the dish. Scatter the soaked raisins evenly over the layer, then top with the croissant tops, brown side up.
Pour the custard mixture evenly over the croissants. Drizzle with ¼ cup melted butter and sprinkle with 1 tablespoon sugar. Let stand for 10–15 minutes, pressing the croissants gently to help them absorb the custard.
Place the baking dish inside a larger roasting pan. Pour about 1 inch of hot water into the outer pan. Cover loosely with aluminum foil, tenting it so it doesn’t touch the pudding. Poke a few holes in the foil to release steam.
Bake for 45 minutes, then uncover and bake another 40–45 minutes, until the pudding is puffed, golden, and the custard is just set.
Remove from oven and cool slightly before serving warm or at room temperature with Bourbon Bon Ton Sauce.
To Make the Bourbon Bon Ton Sauce
In a small saucepan over low heat, melt the butter. Add the sugar and egg, whisking constantly until smooth.
Cook gently, stirring, until the mixture thickens slightly—do not let it boil. Remove from heat and whisk in bourbon to taste.
Re-whisk before serving warm over the bread pudding.
SERVING SUGGESTIONS:
- Serve warm with a drizzle of Bourbon Bon Ton Sauce and a dollop of whipped cream.
- Add a few toasted pecans or candied orange peel for garnish.
- For a festive touch, serve with vanilla ice cream and a few extra spoonfuls of warm sauce.
- Substitute rum or brandy in the sauce for a variation on the classic.
YIELD: Serves 8-10
