Bread Pudding Gone Rogue

Bourbon Caramel Cronuts Topped with Whiskey Anglaise

Time: 2 hours

Yield: 8-12 servings

Bread Pudding

  • 1 Dozen Bourbon Caramel Cronuts
  • 8 Eggs, Beaten
  • 2 C Heavy Cream
  • ½ tsp Ground Cinnamon
  • ½ tsp Nutmeg
  • 2 T Whiskey

Whiskey Anglaise

  • 4 Egg Yolks
  • 1 C Heavy Cream
  • 1 T Whiskey
  • ½ C Sugar
  • 1 Vanilla Bean


  1. Dice Cronuts into ¾ inch pieces (approximately)
  2. Put pieces in a mixing bowl
  3. Mix eggs, heavy cream, ground cinnamon, nutmeg, and whiskey in a separate bowl
  4. Pour mixture over diced cronuts
  5. Mix thoroughly
  6. Let sit for about 20 minutes (cronuts will soak up the custard)
  7. Put mixture into a 9” x 13” greased pan
  8. Bake at 375° for 45 minutes 
  9. Cut and serve hot, drizzle with Whiskey Anglaise

Whiskey Anglaise

  1. Put heavy cream in a saucepan
  2. Split the vanilla bean with the back of a knife
  3. Split and scrape the vanilla bean 
  4. Put seeds into the saucepan with the heavy cream
  5. Cook on medium heat until scalded
  6. Separate the eggs
  7. Put the egg yolks into a small mixing bowl
  8. Add sugar and whiskey
  9. Stir until egg yolks become pale
  10. Temper the egg yolks by slowly adding the scalded cream, whisking constantly (if you add the eggs too fast, you will have scrambled eggs)
  11. Pour mixture into saucepan
  12. Put on medium to low heat and constantly stir with a spatula until it thickens enough to coat the back of the spatula
  13. Pour through a strainer into a storage container
  14. Cover container
  15. Refrigerate for 24 hours prior to serving