CROISSANT BREAD PUDDING

Croissant Bread Pudding image

Provided by Beth Pierce

Time 1h15m

Number Of Ingredients 16

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CROISSANT BREAD PUDDING
6 large day old croissants (about 8 cups)
4 large eggs
2 1/2 c whole milk
1 c sugar
1/4 c butter melted and slightly cooled
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp vanilla extract
1/2 c raisins (optional)
VANILLA SAUCE
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1/2 c heavy whipping cream
2 tsp vanilla

Steps:

1. Preheat oven to 350 degrees. Spray 9×9 inch (or equivalent size) with nonstick baking spray.
2. Cut the croissants into bite size cubes. Layer them in the prepared casserole dish. Whisk together the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract. Pour it over the bread gently pressing the bread down into the mixture. If desired sprinkle the top with raisins.
3. Let the mixture sit for about 30 minutes so the bread can soak up the custard. Bake for 50-55 minutes or until the top is browned and the pudding is set. Let the pudding sit for 15 minutes before cutting.
4. Meanwhile in a small saucepan combine butter, sugar, brown sugar and cream. Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring. Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla. Be careful it may still bubble up.
5. Drizzle the hot sauce over the warm bread pudding.