Croissant Bread Pudding with Brandy Cream Sauce
Cook Time: 40 minutes
Prep Time: 45 minutes
Total Time: 1 hour and 25 minutes
Description:
Indulge in the exquisite decadence of this Croissant Bread Pudding with Brandy Cream Sauce, a recipe generously shared by my dear friend, Sharon Stein. A delightful twist on the classic, this bread pudding promises a symphony of flavors and textures. Originally adorned with a cornstarch-thickened caramel sauce, my personal touch introduces a genuine caramel sauce, and the substitution of luscious blueberries in lieu of raisins elevates it to unparalleled heights of culinary delight.
Recipe Category: Dessert
Keywords: Weeknight, Oven, Less than 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Raisins |
| 1 3/4 | Eggs |
| 3 | Sugar |
| 3/4 | Milk |
| 1 | Brandy |
| 1 | Butter |
| 2 | Cinnamon |
| 1/4 | Nutmeg |
| 1 | Vanilla |
| 1 | Salt |
| 1 | Butter (for dotting) |
Aggregated Rating: 5
Review Count: 2
Nutritional Information (per serving):
- Calories: 648.9
- Fat Content: 36g
- Saturated Fat Content: 21.1g
- Cholesterol Content: 185.4mg
- Sodium Content: 580.2mg
- Carbohydrate Content: 72.9g
- Fiber Content: 2.9g
- Sugar Content: 44.3g
- Protein Content: 9.8g
Recipe Servings: 8
Recipe Instructions:
-
Brandy Cream Sauce:
- In a small saucepan, combine 2 ounces of butter, 1 cup of brown sugar, and 1/2 cup of water. Stir until boiling and sugar has dissolved.
- Add 1/2 cup of cream, 1 teaspoon of vanilla, and a cornstarch paste (1 tablespoon cornstarch mixed with a little water). Stir until thickened.
- Finally, incorporate 2-3 tablespoons of brandy. The sauce can be made in advance and reheated just before serving.
-
Preparation:
- Preheat the oven to 350°F.
- Grease a 9 X 11″ casserole dish.
-
Assembling the Pudding:
- Place half of the croissants in the prepared dish.
- Sprinkle with raisins (or blueberries for a delightful twist).
- Top with the remaining croissants.
-
Preparing the Custard:
- In a separate bowl, beat the eggs until light, gradually adding the sugar until thick.
- Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla, and salt.
- Pour this delectable custard mixture over the croissants, cover, and let it absorb in the refrigerator for an hour or up to a day in advance.
-
Before Baking:
- Bring the assembled pudding to room temperature.
- Optionally, dot with butter and sprinkle with cinnamon/sugar for an extra touch of flavor.
-
Baking:
- Bake in the preheated oven for 40 minutes, allowing the pudding to achieve a golden, sumptuous perfection.
-
Serving:
- Serve this heavenly Croissant Bread Pudding immediately, accompanied by the luscious Brandy Cream Sauce.
-
Final Tips:
- A remarkable aspect of this recipe is its flexibility. Prepare everything in advance, allowing you to bake it effortlessly while savoring the main course.
Indulge in the divine decadence of this Croissant Bread Pudding with Brandy Cream Sauce, a creation that transforms a simple dessert into a culinary masterpiece, rich in flavor and filled with warmth. Sharon Stein’s recipe is truly a gift that keeps on giving, and with each bite, you’ll find yourself immersed in a symphony of textures and tastes that linger on the palate, making every moment a celebration of culinary delight.
