Croissant Bread Pudding with Bourbon Butter Sauce

First things first. If you are currently eating light or on a no-carb kick, allow me to apologize in advance. However, if you are looking something indulgent and delicious that’s also a showstopper, this is it.

So, this recipe came about because I bought an insane amount of croissants at one of those big box stores. The thought was that I would make breakfast sandwiches out of them for the boys, because they love them. Well a week and a half of busy mornings that didn’t lend itself to making said sandwiches, left me with a bunch of croissants that were about to go stale. What’s a mom to do? Eat all of them myself? (I considered that) but the better answer was to repurpose them.

So it pops in my head – bread pudding!

Now, I’m not really an expert on bread puddings but I did see while researching this recipe that a lot of people add raisins and things like that. Well…I hate raisins. There I said it.  So I did not include them to this recipe. But feel free to add them…if you like that sort of thing.  Another great addition would be chocolate. I think shaved chocolate or chocolate chips would work nicely in this. Let me know what variations you come up with!

The bourbon butter sauce is just another nice touch to make this more decedent. It’s optional if you don’t have any bourbon in your house. But it can also work with rum or whiskey. If you are skipping all together some whipped cream would be a delicious finisher.

You’ll know your bread pudding is done when its set and firm but still appears moist. Be sure to check on it around minute 30 to make sure it’s not drying out.

This is a great addition to a brunch spread or this could be enjoyed as a dessert. It’s rich, it’s sweet and doesn’t require a lot of effort. Got some croissants you need to put to use? Make this today!