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Mixed Berry Croissant Pudding with Whiskey Butter Sauce | thekitchenpaper.com

Mixed Berry Croissant Pudding with Whiskey Butter Sauce

  • Author: Mary
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 1x

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Ingredients

  • Pudding
  • 45 large croissants, torn into chunks and left to stale at least 24 hours
  • 1 cup mixed berries
  • 4 large eggs
  • 1/2 cup sugar
  • 1 1/2 cups milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • Whiskey Butter Sauce
  • 1/4 cup firmly packed light brown sugar
  • 1 1/2 Tbsp cornstarch
  • 1/4 tsp salt
  • 2/3 cup water
  • 1/3 cup bourbon
  • 3 Tbsp unsalted butter
  • 1 Tbsp fresh lemon juice

Instructions

  1. Make sure your croissants have been torn into chunks and sitting in open air for at least 24 hours before beginning. They should be a bit stale!
  2. Preheat the oven to 325 F. Lightly butter a 9″ loaf pan, or a shallow 8×8″ pan, and put all of the torn croissants into the dish. Distribute the berries throughout the croissants, saving some to put on top.
  3. In a small bowl whisk together the eggs, sugar, milk, salt, and vanilla. Once smooth, pour over the pan of croissants. Press the croissants gently down into the liquid for a few minutes, add any final berries, then bake for 45-55 minutes. You may need to cover the top with a foil tent to avoid browning after 30 minutes or so. It should be fairly firm when it is done!
  4. While the croissants are baking, make the sauce. Combine the brown sugar, cornstarch, and salt together in a small saucepan. Whisk together, then add the water and bourbon. Bring the mixture to a boil, whisking, and let simmer for a few minutes — until thickened. Remove from heat and add the butter and lemon juice. Whisk until smooth.
  5. Serve the pudding warm with warm sauce.