Comfy Cuisine- Home Recipes from Family & Friends: Croissant Bread Pudding with Bourbon Sauce

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How sweet and buttery can you get?  I looked at a few recipes for old fashioned bread pudding, Ina’s version which was made with about 5 cups of half and half.  I’m sure it’s delicious – maybe for a special occassion, but this bread pudding is for an everyday dessert.  Don’t get me wrong, the bourbon sauce makes it super special!

  • 3-1/4 cup milk
  • 3 eggs, beaten
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 tsp vanilla
  • 6-8 mini croissants
  • 1 tsp. cinnamon
  • 1/2 cup raisans (optional)

Tear croissants into small pieces and place in a large bowl.  Add sugar and cinnamon.  Mix milk, eggs and vanilla.  Mix well.  Let bread soak up with mixture while your oven preheats. Preheat oven to 350 degrees F.  Butter prepared pan.  Pour croissant mixture into pan and bake for 45 to 50 minutes, or until center is set. 

Bourbon Sauce:

  • 1 cup sugar
  • 6 Tbsp. butter
  • 1/2 cup buttermilk
  • 1 Tbsp (or more!) Bourbon
  • 1/2 tsp. baking soda
  • 1 Tbsp. white corn syrup
  • 1 tsp. vanilla

Add all ingredients to a small saucepan and boil for one minute.  Mixture will foam up.  As it cools, the foam will disappear.  Add chopped pecans to the sauce if desired.  Serve warm.
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