Name: Bourbon Bread Pudding with Boozy Caramel Sauce
Yield: About 8-10 servings
Ingredients: 1-1/4 cups milk; 1/4 cup heavy whipping cream; 5 eggs; 1/2 cup firmly-packed light brown sugar; 3 tablespoons bourbon; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 12 large croissants, cut into 1 in. cubes (about 18 cups cubed); 1 cup chopped pecans; 1/2 cup firmly-packed light brown sugar; 1/4 cup (1/2 stick) butter; 3-4 tablespoons bourbon; 2 tablespoons heavy whipping cream; 1/4 teaspoon salt; 13 in. x 9 in. baking pan; Large bowl; Whisk; Small saucepan; Rubber spatula

Ingredients

Bread pudding
1-1/4 cups milk
1/4 cup heavy whipping cream
5 eggs
1/2 cup firmly-packed light brown sugar
3 tablespoons bourbon
2 teaspoons vanilla extract
1/2 teaspoon salt
12 large croissants, cut into 1 in. cubes (about 18 cups cubed)
1 cup chopped pecans

Sauce
1/2 cup firmly-packed light brown sugar
1/4 cup (1/2 stick) butter
3-4 tablespoons bourbon
2 tablespoons heavy whipping cream
1/4 teaspoon salt

Tools
13 in. x 9 in. baking pan
Large bowl
Whisk
Small saucepan
Rubber spatula

Instructions

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- Preheat oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.
- In large bowl, whisk together milk, cream, eggs, brown sugar, bourbon, vanilla and salt. Add cubed croissants and pecans; toss until evenly coated.
- Pour mixture into prepared pan. Bake 35-40 minutes or a toothpick inserted in the center comes out clean.
- For sauce, in small saucepan, combine brown sugar, butter and bourbon. Bring to a boil, stirring constantly until sugar has dissolved. Cook 1 minute, then remove from heat. Stir in cream and salt. Serve sauce warm with bread pudding.

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Recipes, Tips & Ideas

Wilton Sweet Studio

Wilton Sweet Studio

Bourbon Bread Pudding with Boozy Caramel Sauce

Ingredients

Bread pudding

Sauce

Tools

Instructions