-
-
My review
Croissant Bread Pudding with Rum Sauce
1 made it |
0 reviews
| 0 photos
0
mangolie03
"This recipe is exceptional and so easy to make! Every time I make it, I get asked for the recipe. It is by far my most requested dessert. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 526Original recipe yields 14 servings (1 9x13-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk milk, sugar, butter, and eggs together in a large bowl. Add bananas. Add croissants and mix well.
- Pour mixture into a 9x13-inch baking dish. Refrigerate for 1 hour so croissants can absorb some of the liquid.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until center is set and top is golden brown, about 1 hour. Let cool for 30 minutes before slicing.
- Meanwhile, combine brown sugar, butter, and rum in a saucepan. Cook and stir until melted together, about 5 minutes. Remove from heat and stir in heavy cream. Pour warm sauce over the bread pudding right before serving.
You might also like
Footnotes
- Cook's Note:
- You can use a smaller baking pan; it depends on the size of the croissants. I make sure the dish is filled to the top to have some thickness.