Bread pudding is a classic dessert that has been cherished in many cultures for its simplicity and delicious flavor. It is traditionally made with leftover bread, making it a recipe that makes the most of the ingredients available at home. In various Latin American countries, this dessert goes by different names and variations; for example, in Mexico and Colombia, it is commonly known as "budín de pan," while in Argentina and Chile, it is often called "pudín de pan." Although the base is similar, each region adds its unique touch, whether with fruits, spices, or special sauces.
The version with croissants as a base provides a lighter, flakier texture than traditional bread, offering a more delicate and luxurious experience. This adaptation is ideal for those seeking a dessert with a French flavor updated for Latin American palates. The accompanying brandy cream sauce adds a soft and creamy nuance that perfectly complements the sweetness and richness of the pudding.
How to Make Croissant Bread Pudding with Brandy Cream Sauce
Ingredients: Plain croissants, Raisins, Eggs, Sugar, Milk, Cream, Brandy, Butter, Cinnamon, Nutmeg, Vanilla, Salt, Cinnamon and sugar mixture.
Step 1: To prepare the brandy cream sauce, melt 2 ounces of butter in a small saucepan. Add 1 cup of brown sugar and 1/2 cup of water, and stir until it boils and the sugar is completely dissolved.
Step 2: Add 1/2 cup of cream, 1 teaspoon of vanilla, and the tablespoon of cornstarch previously mixed with a little water to form a paste. Cook and stir constantly until the sauce thickens. Finally, incorporate 2 to 3 tablespoons of brandy. This sauce can be prepared in advance and reheated just before serving.
Step 3: Preheat the oven to 350°F (175°C) and grease a 9 x 11-inch baking dish.
Step 4: Place half of the crumbled croissants in the dish. Sprinkle with raisins and then cover with the remaining croissants.
Step 5: In a bowl, beat the eggs until light. Gradually add the sugar and continue beating until a thick mixture is achieved.
Step 6: Incorporate the milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla, and a pinch of salt. Mix well to combine all the ingredients.
Step 7: Pour the mixture over the croissants in the dish. Cover the preparation and refrigerate for approximately one hour so the bread absorbs the liquids well.
Step 8: Before baking, allow the dish to reach room temperature. Then, place small pieces of butter on the surface and sprinkle with a cinnamon and sugar mixture.
Step 9: Bake for 40 minutes or until the pudding is golden brown and firm to the touch.
Step 10: Serve immediately accompanied by the warm brandy cream sauce. The convenience of this recipe is that you can prepare it in advance and bake it while enjoying the main course.
