White Chocolate Bread Pudding with Orange Caramel Rum Sauce
15
Minutes Prep Time
60
Minutes Cook Time
4
Servings
INGREDIENTS
4 large eggs
2 cups whole milk
¼ tsp cinnamon
2 teaspoon vanilla extract, divided
4 cups day-old butter croissants
1 cup white sugar
½ lb unsalted butter
½ cup unsalted butter
¼ cup light brown sugar
¼ cup heavy whipping cream
1 orange (cut in half)
¼ cup white chocolate
2 oz dark rum
INSTRUCTIONS
Preheat oven to 300°F.
Tear croissants into small pieces in shallow bowl, set aside.
Whisk together eggs, whole milk, cinnamon, and 1 tsp vanilla extract. Pour egg mixture over croissants and allow to soak for 5-7 minutes.
Place croissant mixture into greased loaf pan and bake for 25 minutes.
In a saucepan or pot, combine unsalted butter and brown sugar and stir continuously over medium heat. Add 1 tsp vanilla extract, dark rum and white chocolate. Reduce heat and simmer until white chocolate is melted and all ingredients are incorporated.
Add orange halves and allow to steep for 20 minutes on a low simmer.
Remove orange and serve sauce over bread pudding.
