Bread Pudding

Few weeks ago, I bought a bag of croissant with the intention of making Bread Pudding with it.  My kids love croissant but I wanted to introduce different ways of eating them.  With several events happening on home front, I totally forgotten about this bag hidden in the freezer till I spring clean my fridge.

A good opportunity for me to participate in this month Cook Like A Star.  The Pioneer Woman's The Best Bread Pudding is the recipe I chose as she was like me, didn't enjoy Bread Pudding until much later in life. 

In hers, she used sourdough but I have replaced it with croissant instead.   I also totally forgotten about the nuts!  

After school, when my daughter saw this, she couldn't wait.

Let's enjoy.

What you need:

2 eggs
28g melted butter
2 tbsp vanilla
2½ cups milk
120g sugar
3½ to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely

Method:

Preheat oven to 170 degrees. 

Beat together eggs, butter, vanilla, and milk. 

Add sugar and mix until sugar is dissolved.

Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish.

Pour liquid over the bread.

Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

What you need:

50g sugar
55g butter
½ cup cream
¼ cup Jack Daniels

Method:

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. 

Pour a small amount over the individual servings of bread pudding.

 

I'm linking this post to Cook like a Star, organised by Bake for Happy Kids, Eat your heart out and Piece of Cake.

Cheers