Grand America Bread Pudding with Rum Sauce

I really don't think you can go wrong with this one it is one of the best brunch items they offer.


Chef: Kurtis Baguley Executive Pastry Chef

7 ea whole eggs,
whisked 2 ea egg yolk
½lb sugar
1ea vanilla bean, split and scraped
1ea cinnamon stick6cups heavy cream
1 tbl vanilla extract
12 to 16ea croissant, large, broken up into 1 inch pieces
Whisk together the eggs, yolks, sugar and vanilla.
Heat the cream, vanilla bean (split and scraped), and cinnamon stick. Heat until hot but not simmering. Whisk into the egg mixture, then strain Break up croissants into small 1 inch pieces In a standard baking dish, large enough for all the croissants pour over the custard to cover. Cover dish with foil and place dish into a baking sheet. Place into a 350 degree oven and pour some water into the baking sheet so the bread pudding dish has water all around. You may need to add more water during the baking time if it evaporates too quickly. The baking time is approximately 45 minutes, but could take longer. What your looking for is the pudding to be puffed and a knife comes out clean.
Ingredients: Rum Sauce for Bread Pudding
½ cup apple juice
¾ cup heavy cream
2 and ½ tbl dark rum (Meyers)
6 oz dark brown sugar
7 oz granulated sugar
½lb unsalted butter, cold, chopped
In a thick plastic container, place the cold chopped butter.
In a sauce pot, combine the sugars, apple juice, cream, and rum. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour ½ of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.
If possible, place an immersion blender into the bowl and blend the mixture for a couple of minutes. This will help it to be nice and emulsified.
Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.
When you’re ready to use, just warm it a little to take the chill off.
For more information on The Grand America Hotel visit: www.grandamarica.com