Warm Bread Pudding Recipe
made with croissants and apples in a Tuaca caramel sauce (10-12 minute preparation time)
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Ingredients
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Desserts
Method
Desserts
- 1
Prep and grease the dish
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter to prevent sticking.
- 2
Make the custard base
In a large bowl, whisk together eggs, whole milk, 0.5 cup heavy cream (custard), 0.5 cup granulated sugar, 1 teaspoon vanilla extract, 0.5 teaspoon ground cinnamon, and 0.25 teaspoon salt until smooth and well combined.
- 3
Prepare fruit and bread mixture
In a separate bowl, combine the croissant pieces with the diced apples; gently toss to distribute the fruit throughout the bread.
- 4
Combine and soak
Pour the custard over the croissant-apple mixture. Gently toss to coat, then let soak for 15 minutes so the bread absorbs the custard.
- 5
Add Tuaca and bake
Transfer the soaking mixture to the prepared dish. Drizzle 0.25 cup Tuaca liqueur over the top to perfume the pudding. Place in the oven and bake for 35-40 minutes, or until the pudding is set and the top is lightly golden.
- 6
Make Tuaca caramel sauce
Meanwhile, make the Tuaca caramel: In a small saucepan over medium heat, melt 0.5 cup sugar until it becomes a deep amber. Stir in 2 tablespoons butter and melt completely. Slowly whisk in 0.75 cup heavy cream; simmer for 1-2 minutes. Remove from heat and stir in 0.25 cup Tuaca and a pinch of salt until smooth.
- 7
Serve
Slice the warm bread pudding and spoon generous drizzles of the Tuaca caramel sauce over each serving. Serve immediately.