Croissant Bread Pudding with Rum Sauce
An easy dessert to feed a crowd!! Serve it warm with the rum sauce and you are sure to have a hit!!
Servings
16
serving s
Servings
16
serving s
Ingredients
Croissant Bread Pudding
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
Rum Sauce
1/3
cup
heavy cream
1
cup
sugar
1/2
cup
butter
1/4
cup
rum
1/2
cup
butter
1/4
cup
rum
Instructions
Croissant Bread Pudding
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.
Rum Sauce
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.
Recipe Notes
Adapted from :
Chef in Training
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