Cranberry Orange Bread Pudding With Bourbon Sauce
This cranberry orange bread pudding is the perfect dish for a cozy holiday dessert.
Cranberry Orange Bread Pudding
- 4-5 croissants cut into 1"pieces (this will end up being approximately 7 cups) Croissants that are 1-2days old are ideal for this recipe
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup sugar
- 2 teaspoons orange zest
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup frozen cranberries
Orange Burboun Sauce
- 1/4 cup unsalted butter
- 1/3 cup sugar
- 1/4 cup heavy cream
- 2 tablespoons bourbon
- 2 tablespoons fresh squeezed orange juice
- 1/4 teaspoon salt
For the bread pudding:
In a medium mixing bowl, soak croissant pieces in cream and milk for 10 minutes. Gently stir as needed to ensure all pieces become saturated.
Leaving any residual cream in the bowl, transfer croissants into an 8x8 baking dish. gently stir cranberries in with croissant pieces.
Beat sugar, orange zest, nutmeg, vanilla and salt in with cream. Pour mixture over croissants and cranberries.
Refrigerate for 30 minutes. While pudding chills, preheat oven to 350F.
Remove from refrigerator and bake for 50 minutes.
For the bourbon sauce:
In a medium saucepan, melt butter and sugar over medium heat.
Whisk in cream, bourbon, orange juice and salt. Continue to stir until mixture starts to thicken, about 5 minutes. Sauce will continue to thicken as it cools.
Serve sauce over bread pudding.