Croissant Bread Pudding with Bourbon Butter Sauce

Al and Cathy came for dinner, sort of an early birthday for Dave so I decided to make him some of his favorite things (not mine tho hahahahaha, look how unselfish I am 😂). I made fancy schmancy lamb chops with 2 sauces, orzo with radicchio and pancetta, and this croissant bread pudding for dessert. I'm not a lamb chop fan, a radicchio fan, a croissant fan, or a bread pudding fan - but I must admit this dinner was great. Maybe it's the bourbon sauce talking, but I really like this recipe and would for sure make it again if the occasion arrises.

 I didn't change a thing, even though I was highly doubtful the egg/cream mixture was going to fit in the 13x9 pan and I almost changed to a bigger dish (but it did so don't worry... ), my pictures aren't great because we were eating this outside in the screened porch in very low light! I promise it's pretty and smells great, even toasting the croissants in the beginning step smells heavenly ;)

• 1 lb. croissants (about 6)
• 8 large eggs
• 3 1/2 cups whole milk
• 1 1/2 cups heavy whipping cream
• 2 cups sugar
• 1 t. vanilla
• 1/2 cup raisins
• bourbon (to soak the raisins)
• bourbon butter sauce (recipe below)

1. Slice the croissants with a sharp serrated knife into 1" cubes. Place the croissant cubes onto a parchment-lined sheet pan and into a 225' oven until dried out, about 30-45 minutes. Cool slightly.
2. While the croissants are in the oven, soak the raisins in bourbon (enough to cover the raisins).
3. Whisk the eggs in a large bowl, then whisk in the milk, cream, sugar and vanilla until dissolved. 
4. Butter or spray a 13x9 baking dish, then place the cubed/dried croissants in the dish. 
5. Drain the raisins and place in the custard mixture, keeping the bourbon for the sauce. Add the raisins to the custard.
6. Pour the custard into the croissants, mixing and pushing down with your hands to fully submerge all of the bread. Cover and refrigerate for 2 hours.
7. Pre-heat oven to 350'. Bake the bread pudding uncovered for about 40-50 minutes until the top is puffed up and golden.
8. Serve warm with the bourbon butter sauce.

Bourbon Sauce

• 1/2 cup butter
• 3/4 cup packed brown sugar
• 3 T. bourbon (use the bourbon you soak the raisins in)
• 1/2 cup heavy cream
• 1/2 t. cinnamon

1. Combine butter and brown sugar in a heavy bottom sauce pan over medium heat. Stir until melted and smooth.
2. Add bourbon and cook for 30 seconds before adding the cream and cinnamon. Bring to a simmer and cook for about 5 minutes, stirring frequently.
3. Keep warm or re-warm before serving.

original source here