Perfect Bread Pudding

2 tsp butter, softened

5 eggs, beaten

1 cup sugar

2 1/2 cups milk

1/2 cup light cream (half and half)

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch salt

1/3 cup raisins

3/4 cup pecans, chopped

8 cups croissants, cubed (approximately 6-8)

 

Bourbon Sauce:

1 stick butter

1/2 cup sugar

1/4 cup light brown sugar

2 tsp vanilla extract

1/3 cup bourbon

Vanilla Ice Cream

Preheat oven to 350.  Using butter, grease the inside of a 10’-11’ round dish or a standard 9’ x 13’ baking dish (at least 2 inches deep for either).  In a bowl, combine eggs, sugar, milk, cream, cinnamon, nutmeg and salt.  Stir in the raisins and pecans.  Add the croissants and stir to coat.  Let mixture sit for 15 minutes.  Pour mixture into buttered dish and cook 40-50 minutes until browned and no longer liquid in the center.

While the Bread Pudding is in the oven, make the Bourbon sauce.  Melt the butter in a sauce pan over medium-low heat.  Increase the heat to medium and add sugar and vanilla, stirring occasionally until sugar and butter have melted completely.  Add bourbon and cook down 5-7 minutes.  Drizzle Bourbon Sauce over individual servings.  Serve with Vanilla Ice Cream. Makes 10 servings.

Try this recipe with yogurt and fruit for breakfast!