Tuesday, June 18 2013, 10:48 AM MDT
Bread Pudding With Caramel Rum Sauce
As Aired On November 5, 2012
Recipe Courtesy Chef Bryan Woolley
8 croissants coarsely chopped
4 cups cream or half and half (your choice)
2 tsp pumpkin pie spice
1/2 cup brown sugar
1/2 tsp salt
Caramel Rum Sauce
2 cups heavy cream
2 cups brown sugar
1 tsp rum extract
1.) Grease a 9x13 cake pan and set aside. Preheat oven to 250 degrees.
2.) Place the chopped croissants into the prepared baking pan and set aside.
3.) In a large bowl combine the cream (or half and half), eggs, pumpkin pie spice, brown sugar, vanilla, and salt. Mix all together and pour over croissants. Cover and let sit for 30 minutes.
4.) Place in the oven and bake for approximately 45 minutes or until a toothpick comes out clean when inserted into the middle of the pudding.
5.) Remove from oven and allow the pudding to sit for about 10 minutes before serving. Serve warm with my caramel rum sauce (recipe below).
6.) Combine ingredients into a heavy bottomed sauce pan. Bring to a boil and cook to 210 degrees. Allow to cool and serve with brad pudding. Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)