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with The Rogue Chef
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
Instructions
Dice Cronuts into ¾ inch pieces (approximately)
Put pieces in a mixing bowl
Mix eggs, heavy cream, ground cinnamon, nutmeg, and whiskey in a separate bowl
Pour mixture over diced cronuts
Mix thoroughly
Let sit for about 20 minutes (cronuts will soak up the custard)
Put mixture into a 9” x 13” greased pan
Bake at 375° for 45 minutes
Cut and serve hot, drizzle with Whiskey Anglaise
Whiskey Anglaise
4 Egg Yolks
1 C Heavy Cream
1 T Whiskey
½ C Sugar
1 Vanilla Bean
Instructions - Whiskey Anglaise
Put heavy cream in a saucepan
Split the vanilla bean with the back of a knife
Split and scrape the vanilla bean
Put seeds into the saucepan with the heavy cream
Cook on medium heat until scalded
Separate the eggs
Put the egg yolks into a small mixing bowl
Add sugar and whiskey
Stir until egg yolks become pale
Temper the egg yolks by slowly adding the scalded cream, whisking constantly (if you add the eggs too fast, you will have scrambled eggs)
Pour mixture into saucepan
Put on medium to low heat and constantly stir with a spatula until it thickens enough to coat the back of the spatula
Pour through a strainer into a storage container
Cover container
Refrigerate for 24 hours prior to serving
Don’t want to make this yourself?
Hire Chef Jeff, The Rogue Chef, in Branson, Missouri. He will make the perfect meal for you.
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