Zutaten für Croissant Bread Pudding With Brandy Cream Sauce
- Plain Croissants
- 1 cup fresh blueberries
- 4 large eggs
- 1/2 cup granulated sugar (for the pudding) + 1/2 cup granulated sugar (for caramel)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup brandy (for pudding) + 1 tablespoon brandy (for caramel)
- 2 tablespoons butter (for caramel)
- Cinnamon
- Nutmeg
- Vanilla
- Salt
- Cinnamon Sugar Mixture
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Zubereitung von Croissant Bread Pudding With Brandy Cream Sauce
- Preheat oven to 350°F (175°C).
- Cut croissants into 1-inch pieces. Place in a large bowl.
- In a separate bowl, whisk together eggs, milk, cream, sugar, vanilla extract, and brandy.
- Pour the wet ingredients over the croissants, ensuring they are well coated. Let it sit for 10-15 minutes to allow the croissants to absorb the liquid.
- Gently fold in the blueberries.
- Pour the croissant mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until golden brown and set.
- While the pudding is baking, prepare the caramel sauce. Combine sugar and water in a saucepan over medium heat. Do not stir. Cook until the sugar is melted and amber in color.
- Carefully add the cream (stirring constantly) and butter. Simmer until smooth. Remove from heat and stir in the brandy.
- Let the pudding cool slightly before serving. Drizzle generously with the caramel sauce and brandy cream sauce.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
177g
Fat
105g
Carbs
24g
