top of page

Favorite Recipes

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


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.


bottom of page