Chef Jeffrey is always coming up with variations of bread pudding recipes, particularly in the fall and around the holidays, sometimes apples and pears, sometimes chocolate, this month it is caramel and raisins. Topped with a dollop of bourbon hard sauce, you'll keep coming back for more.
To good times with great food,
Ingredients:6 cups day old croissants, cubed 1 cup caramel bits1/2 cup golden raisins 6 eggs4 cups Half & Half1 tsp. cinnamon 1/2 tsp. nutmeg1 cup granulated sugar Bourbon Hard Sauce: 1/2 cup butter, softened1 1/2 cup powdered sugar2 tbs. bourbon Instructions:
Preheat oven to 350 degrees.
Mix croissants, caramel bits and raisins in a bowl. Pour mixture into a 13 x 9 inch greased baking dish.
Beat eggs and sugar together until combined.
Add cinnamon and nutmeg to the egg mixture. Beat again until combined.
Mix in Half & Half and beat well.
Pour egg mixture over croissants into dish.
Press with hands to make sure bread is well soaked.
Let sit for 1/2 hour before baking at 350 degrees in a water bath for 55-60 minutes. Check with a clean knife or toothpick to ensure bread pudding is cooked through.
Top with hard sauce and serve warm.
For Bourbon Hard Sauce: Mix softened butter, powdered sugar and bourbon together well until smooth.