Birthday Club Bread Pudding (aka Croissant Bread Pudding with Rum Sauce)
Cheri Clotiaux Stringer (originally from Sara Hales)
Yield:
Pudding
14 large croissants
2 small pkgs dried apricots
2 1/4 cups heavy cream
2 cups milk
2 cups sugar
6 eggs
3/4 tsp nutmeg
1 1/2 Tbsp cinnamon
2 Tbsp vanilla or bourbon vanilla
3/4 cup melted butter
Rum Sauce
3 cups sugar
3 heaping Tbsp flour
1 1/2 cups half and half
1 1/2 cups butter
1/4 cup rum
Pudding: Cut croissants into 1-inch cubes and chop the apricots. Combine in large mixing bowl and set aside.
Preheat oven to 350˚F.
Combine the remaining ingredients except for the melted butter. Mix with electric mixer, then stir in melted butter. Pour over croissants. Mix, let stand for 10 minutes in bold, then gently fold until well coated.
Pour into greased 9x13-inch pan. Cover with foil and place in water bath in oven for about 45 minutes. To test for doneness, using a fork, separate pudding in center of pan making sure no liquid remains. Remove foil during the last 15 minutes to brown.
Rum Sauce: Combine all ingredients except for the rum, in saucepan and cook, stirring constantly until thick. Remove from heat and add the rum.
Yield:
Sara Hales, a Birthday Club member, hosted us at one of her ranches near Kerrville last month. Her cook made us this bread pudding and we all loved it so much that she agreed to give us the recipe and she re-named it Birthday Club Bread Pudding! (Nov 2000)
Pudding
14 large croissants
2 small pkgs dried apricots
2 1/4 cups heavy cream
2 cups milk
2 cups sugar
6 eggs
3/4 tsp nutmeg
1 1/2 Tbsp cinnamon
2 Tbsp vanilla or bourbon vanilla
3/4 cup melted butter
Rum Sauce
3 cups sugar
3 heaping Tbsp flour
1 1/2 cups half and half
1 1/2 cups butter
1/4 cup rum
Pudding: Cut croissants into 1-inch cubes and chop the apricots. Combine in large mixing bowl and set aside.
Preheat oven to 350˚F.
Combine the remaining ingredients except for the melted butter. Mix with electric mixer, then stir in melted butter. Pour over croissants. Mix, let stand for 10 minutes in bold, then gently fold until well coated.
Pour into greased 9x13-inch pan. Cover with foil and place in water bath in oven for about 45 minutes. To test for doneness, using a fork, separate pudding in center of pan making sure no liquid remains. Remove foil during the last 15 minutes to brown.
Rum Sauce: Combine all ingredients except for the rum, in saucepan and cook, stirring constantly until thick. Remove from heat and add the rum.