Ingredients: |
Ingredients: Bread Pudding:
1 cup Grand Marnier liqueur
1/4 cup water
5 cups heavy cream
6 large eggs
1 cup sugar
1 tbsp. vanilla
1/2 tsp. grated nutmeg
8 croissants, cubed
1 cup dried apricots, diced
Caramel Sauce:
1 cup sugar
2 tbsp. water
2 tbsp. light corn syrup
1/2 cup heavy cream
1/4 cup unsalted butter
1/2 tsp. vanilla
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Directions: |
Directions:Bread Pudding:
Place croissant pieces and diced apricots in a 9 x 13 baking pan and toss to combine. Simmer Grand Marnier and water in a saucepan for 5 minutes and cool completely. Whisk together the Grand Marnier/water mixture with the cream, eggs, sugar, vanilla, and nutmeg. Pour the custard mixture over the croissants and apricots and press until all pieces are evenly covered. Let stand for 20 minutes. Cover the baking dish with foil and place in a larger roasting pan. Add enough hot water to the roasting pan to come up 1 inch on the sides of the baking dish. Bake covered for one hour. Remove the foil and continue baking until bread pudding is golden brown, about 30 minutes. Remove from oven and water bath and cool slightly.
Caramel Sauce:
Stir sugar, water and corn syrup in saucepan over medium heat until sugar is dissolved. Increase heat and boil without stirring until syrup turns amber (Brush mixture down sides of pan with a wet pastry brush and swirl occasionally), about 8 minutes. Remove from heat and whisk in cream, butter, and vanilla. Place pan over low heat and stir until sauce thickens slightly, about 2 minutes. (Can be prepared a day ahead but warm over low heat before serving.)
Drizzle bread pudding with caramel sauce and serve warm. |
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