Croissant Bread Pudding w Vanilla Rum Sauce

A rich and buttery dessert item! Surely a “comfort food”.

Makes 4 servings

Ingredients for bread pudding

4-5 medium/large size croissants (any flavor)
3 eggs
3/4 cup sugar
2 cups heavy cream or half and half
1 cup heavy cream/half and half AND 1 cup condensed milk
2 teaspoons vanilla extract

Spray 4 ramekins with non stick cooking spray. Tear croissants into bite sized pieces and fill ramekins to the brim/top, packing them down when reach the top.

In saucepan, combine sugar, and heavy cream (half and half, condensed milk) over medium heat. Stir constantly to dissolve sugar and heat until just steaming with small bubbles appearing; not boiling.

Meanwhile, whisk eggs in bowl. SLOWLY pour the hot milk mixture into the eggs, whisking simultaneously. Add vanilla extract. Pour milk mixture into each ramekin using a measuring cup, until croissant pieces are moistened and submerged by liquid. You may need to press croissants down and add more liquid. Chill for 2 hours or longer.

Preheat oven to 350 F. Remove ramekins from refrigerator and bring to room temperature. Then bake for 25-35 minutes, so that pudding is puffed up and golden brown.

Serve warm or cold. If serving warm, try topping with rum sauce.

Recipe for rum sauce,

2 tablespoons butter
1/4 cup brown sugar
1/4 cup white sugar
1/2 tablespoon cornstarch
1 cup heavy cream, half and half, or milk
1 tablespoon vanilla extract
3 tablespoons dark rum

Melt butter in saucepan over medium low heat.
Mix in both sugars and cornstarch.
Reduce heat and slowly stir in milk or cream and vanilla.
Cook for 2-4 minutes, constantly stirring. Add rum.
Cook 3 more minutes on low.













2 thoughts on “Croissant Bread Pudding w Vanilla Rum Sauce

  1. Pingback: Thanksgiving Menu | ebullientepicurean

  2. Pingback: Getting to Know the Ebullient Epicurean | ebullientepicurean

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