Want a fast and easy dessert to feed a crowd in this cold weather? How about a Croissant Bread Pudding with Rum sauce! It will sure warm us up!! Here’s to BREAD PUDDING month!!
Brrrr…. It is cold here in Texas!! It’s the perfect weather to enjoy bread pudding. Serve it nice and warm and with a warm sauce .. mmm … mmm … mmm … Are you salivating yet?!?!? ?
The first time I had Bread pudding was in Wyoming. It was a restaurant called Bitter Creek Brewery. It’s a great place with great food but my favorite is the dessert. Their Bourbon Bread Pudding is Amazing!! Extraodinary!! Exquisite!! Memorable!!! All those positive adjective!!! I can still remember the taste since 18 years ago. How about you? Have you ever tasted bread pudding before? If you have, Congratulations, you’ve checked off the list of “Dessert to eat”!! And if you haven’t, here’s your lucky day!!! This Croissant bread pudding with Rum sauce is a great place to start
Bread pudding is very simple and it always starts with this trio. A buttered dish, a cut up bread of your choice and the egg mixture. Simple, right? It’s so versatile that you can mix and match the bread and the mixture. And if you want to take it to the next step, you can also mix and match the topping. Rum, Bourbon, chocolate, lemon, and etc.
Put the diced croissant in the buttered dish and pour in the egg mixture.
Then gently with the back of the spoon, you want to kind of push down the bread so that it soaks in all the ooey, gooey mixture. Cover it with foil then refrigerate for 1 hour.
Bake for \35-40 minutes until the middle of the dish is not wet.
Pour on your rum sauce and Whoop whoop!!! Nice warm amazing bread pudding to enjoy!! Deeeeelicious!!!
Happy Baking!!
| Servings |
16 serving s
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- 3-4 tbsp butter room temperature
- 10 cups croissant rolls cut into cubes ( I used about 7 pieces of Costco Croissant)
- 2 cups milk
- 2 cups heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 3 tsp vanilla extract
Ingredients
Croissant Bread Pudding
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- Grease the baking dish with butter.
- Place croissant cubes in the the pan.
- In a medium mixing bowl, whisk together milk, heavy cream, sugar, brown sugar, eggs, and vanilla until everything is blended.
- Pour over the top of cubed croissants. With the back of the spoon, push down the croissant so it will soak up the egg mixture.
- Cover with foil and refrigerate for 1 hour. This will let the croissant soak the egg mixture well.
- Preheat oven to 350 degrees F.
- Bake uncovered for 35-40 minutes.
- Heat up the cream, sugar and butter in a medium sauce pan. Keep whisking until the sugar dissolves.
- Take it off the heat and add rum. Whisk again until the sauce is smooth.
- Pour on top of the individual serving of the bread pudding.
Adapted from : Chef in Training
