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Make a bread pudding dessert even more decadent by using flaky croissants instead of French bread and topping with a creamy bourbon sauce.

Martha Rutledge, Mobile, Alabama
Recipe by Southern Living March 2003

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice croissants in half lengthwise; tear bottom halves of croissants into small pieces.

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  • Heat bourbon in a small saucepan over low heat; stir in raisins. Remove from heat, and let stand for 10 minutes. Layer croissant pieces evenly in a lightly greased 13- x 9-inch baking dish. Sprinkle with raisins. Place croissant tops, crust sides up, over mixture.

  • Whisk together eggs and sugar. Whisk in cream, vanilla, and salt. Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill 1 hour.

  • Place dish into a larger pan. Pour hot water into larger pan, filling half full.

  • Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan. Serve warm with Bourbon Sauce.

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