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PORTLAND, Maine (NEWS CENTER) -- Bed and breakfasts are known for their cozy settings, hot coffee,and decadent breakfasts.

One place you're sure to find all of those things isThe Chadwick Bed and Breakfast in Portland whereowner Scot Fuller is getting recognized nationally for the scrumptious breakfast he serves his guests each morning.

BedandBreakfast.com is holding its second annual "The Best B&B Breakfast Tournament" this week and Fuller is the only chef in the "Sweet 16" from Maine. Judges from travel magazines and websites chose the finalists. The contest is NCAA bracket-style and each day there is a match-up between two dishes. Fuller's Gosling's Rum Caramel Croissant Bread Pudding (recipe below) will be up for voting on Sunday, March 31st against another bread pudding from Rock Hall, Maryland; Inn at Huntington Creek's Very Berry Breakfast.

To vote on Sunday, visit BedandBreakfast's Facebook page.

Also, each time someone votes during the tournament on any day, their name will be put in a drawing for a $500 BedandBreakfast.com gift certificate.

Gosling Rum Caramel Croissant Bread Pudding
Makes 4 Servings

4 day old croissants
1 cup sugar
1/4 cup water
1 cup heavy cream
1 cup whole milk
1/4 cup Gosling's Dark Rum (Or Brandy, Bourbon, or Whisky)
1 teaspoon vanilla extract (optional)
4 eggs, beaten
confectioner's sugar, for dusting

Preparation:

Preheat oven to 350 degrees. Spray 4 medium-sized ramekins with non-stick spray. Tear each croissant into bite sized pieces and fill each ramekin. Place the ramekins on a baking sheet covered with parchment paper or foil to make clean-up easy.

In a sauce pan, combine sugar and water and set to medium-high heat. Caramelize the sugar and water mixture by letting it bubble away, without stirring (it is very important that you resist the urge to stir the mixture), until it turns a deep amber color, about 7-10 minutes. Once the mixture turns the the desired color, reduce the temperature to low--if you double this recipe, it will take a bit longer.

In a two-cup measuring cup, combine the heavy cream and whole milk. When the sugar has caramelized, add the cream and milk mixture slowly to the caramelized sugar, whisking vigorously. The mixture will bubbly and let off a lot of steam--be careful not to get a steam burn! Turn the heat off and add the rum. Keeping whisking for about a minute then slowly add the beaten eggs, whisking the whole time to prevent scrambling. The sauce will thicken slightly... and now you have a custard!

Pour the custard over the croissants, dividing it evenly between the four ramekins. Le the custard soak into the croissant for 5-10 minutes, spooning more custard until it is completely divided between the ramekins.

Bake uncovered for 20-25 minutes until bubbling and the tops have turned golden brown. Let cool for 5 minutes. Dust with confectioner's sugar right before serving with some oven bacon and fresh fruit. Enjoy!

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