– For The Bread Pudding:
– 6 cups of croissants or challah or brioche, largely cubed
– 2?cups?of whole milk
– 2?tbsp (1/4 stick)?salted butter, + more for greasing the bundt pan
– 1.5?tsp of vanilla extract
– 2 tbsp + 2 tsp of white sugar
– 2 tbsp + 2 tsp of light brown sugar
– 1/8 tsp of cinnamon
– 1/8 tsp of nutmeg
– 3 eggs, beaten
– For The Bourbon/Whiskey Glaze:
– 1/2 cup (1 stick) of unsalted butter
– 3/4 cup of white sugar
– 1/8 tsp of salt
– 1 tbsp of maple syrup
– 1 egg, beaten (optional, but will add a lovely, flaky and slightly crispy consistency to the sauce)
– 1/4 cup of bourbon or whiskey
– For Fun:
– Vanilla ice cream, scooped
– Corn Flakes, for topping