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
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.