Bread Pudding with Whiskey Sauce

Prep Time : 15 minutes, plus 2 hours to rest
Cook Time : 1 hour & 10 minutes
Serves : 8


6-8 croissants

1 quart of heavy cream

3/4 cup sweetened condensed milk

1/3 cup pure vanilla extract

1/4 cup Tennessee whiskey

6 large eggs

1/2 cup plus 2 Tbsp. granulated sugar

1 recipe Whiskey Sauce (recipe follows)


Preheat the oven to 350°F.  Grease a large cast-iron skillet or casserole dish.

Cut the croissants into 1-inch cubes and place in the skillet or casserole dish.

In the bowl of an electric mixer, or using a hand-held mixer and a large bowl, beat the heavy cream, condensed milk, vanilla, whiskey, eggs and sugar until the eggs are broken up and the mixture is smooth.

Pour the mixture over the croissant pieces.  Let the bread pudding sit for 2 hours at room temperature.

Place a sheet of parchment paper over the bread pudding and cover the skillet or casserole dish with foil.

Bake the bread pudding until firm, about 1 hour.

Remove the foil and parchment and put the bread pudding back in the oven for 10 minutes for a golden brown crust.

Serve the bread pudding with the whiskey sauce.

Whiskey Sauce recipe:

Makes about 1 1/2 cups

Prep Time: 5 minutes

3/4 cup sour cream

1/3 cup Tennessee whiskey

1/4 cup dark brown sugar, packed

2 Tbsp. pure vanilla extract

In a small bowl, combine all of the ingredients and mix well.  Transfer the sauce to a small server or gravy boat for serving.