Great things come from day-old bread. And bread pudding is one of them.
Bread pudding is one of those favorite desserts we love to make.
Bread pudding is not only a great use of leftover bread, it’s also deliciously satisfying, and a yummy comfort food.
The juice from the cherries baking makes for a very moist, tender, and sweet bread pudding. And not to forget the added crunch and sweetness of walnuts and semi-sweet dark chocolate.
A bread pudding recipe is a very versatile dessert. How so?
Well, once you have the basics of making a bread pudding, you can change the fruit and other ingredient additions to what whatever you have on hand in your pantry and refrigerator – (more bread pudding recipes to follow).
As for the Bourbon, not to worry. The flavor is subtle, and the alcohol vaporizes away as the dessert bakes. But the flavor remains.
You could also try rum. Or if you don’t want the bourbon or rum flavors, replace with vanilla or almond extract.
If you don’t have any day-old bread in your kitchen that’s okay. Just place bread slices on to a non-greased baking sheet.
Place pan under broiler about 6 inches from heat source. Heat bread until golden brown, about 2 minutes on each side.
Remove sheet pan and let cool. Cut into 1-inch pieces. Set aside.
Sweet Dark Cherry Bourbon Croissant Pudding
7 large croissants, cut into 1 1/2-inch pieces (10 cups)
5 eggs
3/4 cup granulated sugar
1 3/4 cup heavy cream or whole milk
10 ounce frozen bag of sweet dark cherries, thawed, drained
2 tbsp real bourbon
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup semi-sweet dark chocolate chips
3/4 cup chopped walnuts
1/4 cup maple syrup
Preheat oven to 350 degrees.
Butter a 9 x 13 inch baking dish.
Cut and toss croissants into a large bowl. Set aside.
In a large bowl, beat the eggs until frothy. Add sugar and milk or cream. Beat until well blended. Add the spices and salt.
Next add the fruit, chocolate and nuts with the croissants. Pour egg mixture into bowl and using clean hands, stir everything together.
Pour into your prepared dish and let stand for 30 minutes before baking.
Bake for about 25 minutes, covered with aluminum foil. Remove foil and bake for 25 minutes more, or until golden and puffed.
Remove from oven. While still warm, brush with maple syrup.
Best served warm, but deliciously yummy cold. Also great for breakfast or a snack.
Makes about 6 servings.
More Bread Pudding Recipes
- Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce
- Blueberry White Chocolate Bread Pudding
- Blueberry Pear and White Chocolate Bread Pudding
- Capirotada – Mexican Bread Pudding
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