Eggnog Croissant Bread Pudding

Makes: 6

Pudding

• 6 large croissants, cut into bite-sized pieces and dried
• 2 cups eggnog
• 1 cup heavy cream
• 4 large eggs
• ½ cup granulated sugar
• ¼ cup brown sugar (light or dark)
• 1 tsp vanilla extract
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• Pinch of salt
• ½ cup chopped pecans

Topping

• 2 tbsp butter, cut into small cubes (for topping)
• 1 tbsp brown sugar (for topping)

Directions

1. Preheat the oven to 350ºF. Grease a large muffin tin with butter.
2. Place dried croissant pieces into the bottom of each muffin tin and add a few chopped pecans. Repeat in layers until the tins are full.
3. In a large bowl, whisk together eggnog, heavy cream, eggs, both sugars, vanilla, nutmeg, cinnamon, and salt until smooth.
4. Gently pour the custard mixture over the croissants, filling each muffin cup just to the lip.
5. Dot the tops with butter cubes and sprinkle with brown sugar for a caramelized crust.
6. Bake for 40–45 minutes, until the tops are golden and the custard is mostly set.
7. Remove from the oven and let rest for 10–15 minutes before serving. Top with your choice of sauce.

For Warm Eggnog Sauce (no alcohol)

• 1 cup eggnog
• 2 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of nutmeg

Directions

1. In a small saucepan, whisk together eggnog, sugar, and cornstarch until smooth.
2. Place over medium heat, stirring constantly until the mixture thickens, about 3–5 minutes.
3. Remove from heat and whisk in butter, vanilla, and nutmeg.
4. Serve warm, drizzled over the bread pudding.

Bourbon Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 4 tbsp unsalted butter
• ½ cup heavy cream
• 1–2 tbsp bourbon
• Pinch of salt

Directions

1. In a medium saucepan, combine sugar and water over medium heat. Stir just until sugar dissolves, then stop stirring.
2. Cook until the mixture turns a deep amber color, about 7–10 minutes.
3. Carefully whisk in the butter (it will bubble up).
4. Slowly pour in the cream, whisking constantly until smooth.
5. Stir in bourbon and salt.
6. Cool slightly before drizzling over warm bread pudding.