Bourbon Croissant Pudding

What better way to start the morning than with this amazing pudding. I infused the custard with vanilla bean paste and Maker's Mark Bourbon. As always, I used stale bread - croissants in this case to prepare the pudding and I prepared it the day before to allow the croissants to completely soak up all the liquid. I sliced the croissants in half for presentation purposes. I also place all my wet ingredients into the blender to get a smooth consistency. As you can see from the ingredients list - super easy. The end result was heavenly.

4 croissant - sliced in half and completely stale
2 cups 1/2 & 1/2
4 eggs
1 tbsp vanilla bean paste
1/4 cup Bourbon
Bake at 350 degrees for 45-50 minutes, until the pudding is puffed and golden. Pudding will deflate after you remove it from the oven, but you do need to let it sit for ten minutes before serving.


  1. Mark... I oughta slap you outright for this temptation at the beginning of a New Year!!! But, frankly, I'm gonna just have to put a total beatdown on your diabolical delights after the bacon-laden mac n' cheese! How very dare you! ;)

    Drooling! :)

  2. Is there more to the recipe, such as length of baking time and temperature?

    Thank you

  3. I apologize, I have added time and temperature.

  4. This looks great. I have vanilla beans. How do I make vanilla bean paste? Can I substitute vanilla extract?

  5. Yes, you can substitute vanilla extract for the vanilla bean paste. You can purchase vanilla bean paste at kitchen stores.

  6. what is bourbon?? the only kind i know is the biscuit!