You are here: Home » Recipes » Bread Pudding with Drunken Sauce Bread Pudding with Drunken Sauce Recipe by Favorite Recipes Press Yield 12 servings Who could resist this delicious dessert? PrintEmail Ingredients 6 -- jumbo croissants, torn into pieces3 cups milk1 cup heavy cream3 -- eggs1 1/2 cups packed light brown sugar1/4 teaspoon nutmeg1/2 teaspoon cinnamon2 tablespoons vanilla extract1 1/2 cups raisins2 -- apples, peeled, chopped2 tablespoons melted butter1 -- egg, beaten1/2 cup butter1 cup confectioners' sugar1/4 cup rum, bourbon or amaretto Instructions Combine the croissants, milk and cream in a large mixer bowl. Let stand for 30 minutes. Cream 3 eggs, brown sugar, nutmeg, cinnamon and vanilla in a mixer bowl until light and fluffy. Add to the moistened croissants; mix well. Fold in the raisins and apples. Pour the mixture into a greased 9×13-inch baking pan. Drizzle 2 tablespoons melted butter over the top. Bake at 325F for 1 hour and 10 minutes. Combine 1 egg, 1/2 cup butter and confectioners' sugar in the top of a double boiler. Cook until thickened, whisking constantly. Remove from the heat. Stir in the rum. Serve over the bread pudding. Recipe reprinted with permission from the Junior League of Phoenix’s Reflections Under the Sun (the Junior League of Phoenix Inc., Phoenix, Az., 1999).