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.

7 comments:

  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! :)

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

    Thank you

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

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

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

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

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