**Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.
***Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.
Slowly add heavy cream*, continue to whisk. This will help cool the sauce.
*Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!
Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants. Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns. Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce. ** Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!