- 4–5 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
- 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!
- 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.
- 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!
- 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.
- Serve the pudding warm with warm sauce.