There are many ways to bake using a different variety of liqueurs. It is a great way to bring out new and sweet flavors in desserts. In cooking, liqueurs are used to enhance dishes and bring savory sauces to life. It is the same case with baking when liqueurs are played up in desserts.
A familiar gourmet dessert such as bread pudding often has a little touch of liqueur. Croissant Bread Pudding with Brandy Cream Sauce is a luscious take on this dessert because it is topped with a creamy sauce.
Croissant Bread Pudding with Brandy Cream Sauce
8 plain croissants
1 3/4 cup raisins (or dried blueberries)
3/4 cup sugar
1 cup milk
1 cup cream
2 T brandy
1/4 cup melted butter
1 t. cinnamon
1 t. nutmeg
1 t. vanilla
1 pinch salt
2 ounces butter
1 T cinnamon-sugar mixture
Brandy Cream Sauce: 2 ounces butter, 1 cup brown sugar,1/2 cup water, 1/2 cup cream 1 t. vanilla,1 T cornstarch (as a paste with a little water), 2-3 T brandy. In a small saucepan combine the sugars, butter, and water and boil until the sugars are dissolved. Add cream, vanilla, and the cornstarch paste. Stir until thickened and then add the brandy. Reheat just before serving.
Place half the croissants in a buttered 9 x 11 casserole dish, sprinkle with raisins and top with remaining croissants. Beat the eggs till light and gradually add the sugar until thick. Whisk in milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla, and salt. Pour mixture over croissants, cover, and refrigerate for an hour. Bring to room temperature before baking. Dot with butter and sprinkle with cinnamon-sugar mixture. Bake at 350 degrees for 40 minutes. Serve immediately with sauce.
Other common desserts that contain liqueur are Banana's Foster and Tiramisu. In most cases the alcohol in the liqueurs used in desserts is baked out. However, there are common liqueur substitutions that can be used.