Friday, April 18, 2014

Bourbon Croissant Bread Pudding

I am excited to be off work today. I have nothing to do all day except relax on my porch swing and read a good book.

Since I have no reason to put effort into anything today, there is no reason not to add a little something  extra to my breakfast. Who ever said that you can't have bourbon for breakfast? It just requires a little creativity.

Bourbon Croissant Bread Pudding
serves 4

4 large eggs
3 cups half and half
1 cup packed light brown sugar
4 tbsp. bourbon whiskey (such as Jim Beam or Wild Turkey)
1 tsp. vanilla extract
6 day-old croissants, torn into 1-inch sized pieces
1/4 cup pecans, chopped (optional)

Preheat oven to 350. Grease shallow 2-quart baking dish or 4 wide mouth Mason jars or other small individual sized baking dishes.

In a large bowl, whisk together eggs, half and half, brown sugar, bourbon, and vanilla until sugar has dissolved. Fold in croissants. Cover; refrigerate for 15 minutes. Stir and refrigerator for an additional 15 minutes. Stir in pecans if desired.

Bake for 30 minutes or until set. (45 minutes for 2 qt baking dish).

Top with whipped cream, syrup, or my fav salted caramel sauce

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