Warm desserts are a special treat during the winter months, and bread pudding is a global favorite. Warm bread pudding with rum sauce and candied walnuts? Yes, please! With variations ranging from sweet to savory, we are thrilled to share the world famous Grand America Bread Pudding recipe from Executive Pastry Chef Xavier Baudinet himself.
A special thanks to the Grand America Hotel in Salt Lake City, Utah, for giving you the chance to experience one of the highlights of their extremely popular Sunday Brunch.
Next time you are in Salt Lake City, we recommend you stop by the hotel and experience The Laurel Brasserie & Bar for yourself, or pop into the Bonne Vie Bake Shop next door and try one of Chef Xavier’s delicious bakery treats. If you are in town for the holidays, you will not want to miss the hotel’s magical window displays, breakfast with Santa or afternoon tea to take a break from your Christmas shopping!
1 cup whole eggs, whisked (approx 4-6 depending on the size of the egg)
1 cup granulated sugar
3 cups heavy cream
1 cinnamon stick
1 tbsp vanilla extract
12-16 oz. croissants
Preheat the oven to 400 degrees.
In a medium bowl, whisk the eggs very well and set aside.
Heat the cream with the sugar, cinnamon stick, and vanilla extract.
Heat until hot, but not simmering.
Whisk the eggs into the hot mixture, then strain and set aside.
In a separate bowl, break up the croissants into small pieces.
Pour the custard over the croissants and mix very well.
Let the croissants soak in the custard for 10 minutes.
Distribute into a 9” x 13” baking dish and cover with foil.
Place the dish in a large pan. Surround the dish with 1-inch of hot water.
Bake for 60 minutes at 400 degrees or until the knife comes out clean.
1 cup granulated sugar
⅔ cut dark brown sugar
⅔ cup apple juice
¾ cut heavy cream
1 ½ tbsp. Myers’s Rum
1 cup unsalted butter
Place sugar, brown sugar, apple juice, heavy cream and rum in a saucepan, stir to combine. Bring to a boil and boil for 5 minutes.
Remove from heat.
With an immersion blender, blend in the butter.
Continue blending the sauce for 4 to 5 minutes.
Cool the sauce in an ice bath until it reaches room temperature.
Keep in the refrigerator, covered until ready to serve.
Preheat the oven to 325 degrees.
Cover dish with aluminum foil.
Bake for 15 minutes.
Serve warm with rum sauce and candied walnuts. To reheat the rum sauce, warm on low to desired temperature.