Directions
for the honey caramel sauce mix the Honey, brown sugar, heavy cream and salt in a saucepan over medium-low heat. Cook well whiskey gently for 5 to 7 minutes until it gets thicker. Add in butter and vanilla and cook another minute. Turn off the heat, cool slightly.
for the bread pudding preheat oven to 350o F. Inable cream together the egg yolks, honey, sugar, salt, Ginger and Nutmeg. Slowly whisk in the heavy cream until fully Incorporated. In a separate large bowl tear or cut croissants into11/2 inch cubes then slowly pour liquid over the croissants and mix. All the bread pieces should be well coated. Do not over mix or match the croissant pieces. Dice the Paris. You can either peel the pears or leave the skin on before dicing. Place one half of the bread pudding into a large cast iron pan or into a lightly sprayed 9 by 9 in baking dish and top with half the pears. Repeat with the other half. Bake the bread pudding for 45 to 55 minutes until the top is golden brown. While the bread pudding is baking start on the heavy caramel sauce. Cool for 10 minutes. Serve warm topping with ice cream and drizzled with honey caramel sauce.
Ingredients
12 large croissants, stale
3 cups heavy whipping cream
6 egg yolks
3/4 cup granulated sugar
4 Tbsp KB honey Weastern sage glacier honey
2 tsp ground ginger
1/8 tsp salt
2 cups pears, diced
Honey Caramel Sauce
1/2 cups KB honey Weastern sage glacier honey
1 cup brown suger, packed
1/2 tsp salt
1 cup heavy cream
4 Tbsp unsalted butter
1 tsp vanilla extract
KB Honey, www.kbhoneyfamily.com
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