For some reason this recipe has disappeared from the blog, so here goes another try. One of the most popular desserts at the Chef. And it warms easily in the microwave.
1 cup heavy cream
1 cup whole milk
4 large eggs
1 t. vanilla
1/2 cup sugar
3/4 t ground nutmeg
3-4 croissants cubed,
1/4 t salt
about 4 cups
1/4 cup bourbon, optional (I use this in sauce)
In a large bowl, whisk the cream, milk, eggs, vanilla, sugar, nutmeg and salt.
Place cubed bread in 8" square greased baking dish and pour egg mixture over. Refrigerate for 2 hours, tossing mixture with a spoon to make sure all croissants are soaked.
Preheat oven 350 and bake about 45-50 minutes or until it has risen in center.
Serve with one of the sauces.
Jack Daniel Sauce
1/2 cup sugar
2 large egg yolks
4 T bourbon
5 T butter
Vanilla Sauce
1/2 cup sugar
2 large egg yolks
2 t. vanilla
1 T rum
5 T butter
Beat sugar and egg yolks with a whisk; add bourbon or vanilla and rum. Whisk vigorously in the top of a double boiler over simmering water. Cook, whisking until mixture is hot and slightly thickened, about 3-4 minutes. Remove from heat. Add butter and stir until melted.
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