~< Irish Cream Croissant Bread Pudding >~

Serves 4

Ingredients :

1 large croissant 

1/4 cup Irish Cream 

1/4 cup Whole Milk

1/4 cup sugar

1 egg

1 tbsp butter, melted

1/4 tsp cinnamon

1/8 tsp nutmeg powder

1/2 tsp vanilla extract

Vanilla sauce 

4 tbsp heavy cream

2 tbsp sugar

2 tbsp brown sugar

2 tbsp butter

1/2 tsp  vanilla extract

Recipe :

1. Cut croissant into bite sized cubes and layer them onto your baking dish.

2. Whisk together the eggs, cream, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract.  Pour it over the bread gently pressing the bread down into the mixture. Let the mixture sit for about 30 minutes, this allows the bread to soak up the custard. (Do not skip this soaking step)

3. Bake for 50-55 minutes or until the top is browned and the pudding is set.  Let the pudding sit for 15 minutes before cutting.

4. For the vanilla sauce combine butter, sugar, brown sugar and cream in a small saucepan.  Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring.  Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla. 

5. Drizzle the hot sauce over the warm bread pudding.

Notes :

1. Irish cream can be replaced with heavy cream or even whole milk. 

2. I like add the vanilla sauce to each slice as it is served.  This prevents the pudding from getting soggy and leftovers taste just like the day I made them.