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Bourbon Cherry Bread Pudding

Buttery, flakey croissants and juicy red cherries immersed in a Bourbon-infused custard, baked until golden perfection, and drizzled in a luxuriously smooth Bourbon sauce!
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Prep Time 1 hour
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

  • 14 ounces croissants, cut or torn into pieces*

Custard:

  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 3 egg yolks
  • 1 egg
  • 2 Tablespoons Bourbon
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 ½ cups fresh pitted cherries (about 8 ounces)

For Topping:

  • 1 Tablespoon granulated sugar

Bourbon Sauce:

  • ⅓ cup granulated sugar
  • 1 Tablespoon all-purpose flour
  • ⅛ teaspoon salt
  • 2 Tablespoons unsalted butter
  • 1 cup heavy cream
  • 2-3 Tablespoons Bourbon
  • 1 teaspoon vanilla

Instructions
 

  • Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.** Allow croissants to cool while you prepare the custard.

Make the Custard:

  • In a large bowl, whisk the sugars, the egg yolks, egg, bourbon, vanilla, almond extract, and salt until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants until every piece of bread is completely saturated in the custard. Then fold in the cherries.
  • Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours***.
  • Preheat the oven to 350ºF. Sprinkle the 1 tablespoon of sugar evenly over the bread pudding. Bake in the oven for 40-45 minutes, or until golden and toasty.

Make the Sauce:

  • Combine the sugar, flour, and salt in a small bowl. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the sugar-flour mixture until combined. Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in 2 tablespoons of bourbon and the vanilla. Add more bourbon, if desired.
  • To serve, slice/scoop bread pudding into bowls. Drizzle sauce on top, and enjoy!

Notes

*Brioche or challah bread can also be used.
**If your croissants are already dry/stale, you can skip this baking step.
***You can also prepare this bread pudding the night before, allow it to soak overnight, then bake it in the oven the next day. If soaking overnight, let the bread pudding sit out at room temperature for 30-45 minutes before baking.