Cinnamon Croissant Bread Pudding

Cinnamon Croissant Bread Pudding

(recipe from the Redwood Grill, Houston)

Custard

2 cups plus 4 tablespoons heavy cream
2 cups sugar
2 cups plus 4 tablespoons whole milk
2 tablespoons vanilla extract
15 eggs

Place ingredients in  mixing bowl and whisk until smooth.  Strain and refrigerate until ready to use.

Cinnamon Sugar

2/3 cups sugar
1 tablespoon cinnamon

Combine ingredients in a small bowl

Croissants

10 large ready-made croissants
1/2 cup unsalted butter, melted

Heat oven to 350 degrees.  Using some of the melted butter, brush sides and bottom of a 12″x8″x2″ nonreactive baking pan.  Set aside.  Split croissants open and generously brush cut sides with melted butter and sprinkle with cinnamon sugar (recipe above).  Then place on a cookie sheet, cut side up, and bake 5-7 minutes, until golden brown.  Remove from oven and cool for at least five minutes.  Place croissants in baking pan, cut sides up, in three layers.  Pour custard over them.  Cover pan with foil and allow to rest, refrigerated, overnight.  heat oven to 375 degrees F.  Place pan in a water bath and bake for 2 to 2 1/2 hours, until custard is firm.

Bourbon Sauce

1 cup unsalted butter
2 eggs
1 tablespoon light brown sugar
1 cup heavy cream
1/2 cup bourbon
Powdered sugar
Fresh berries for garnish (optional)

Melt butter and brown sugar in a saucepan over medium heat, stirring until smooth.  Remove from heat and let cool until warm to touch.  Meanwhile, whisk together cream, bourbon, and eggs and add to butter and sugar, mixing thoroughly.

To serve, cut pudding into squares and serve warm, with several spoonfuls of bourbon sauce and a dusting of powdered sugar on each piece.  Garnish with berries.

To reheat, microwave individual servings on high 30-45 seconds or cover pan with foil and heat for 20 minutes at 300 degrees in a conventional oven.

Serves 8-10

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