Caramel Croissant Pudding

P1150246AI am been very lazy to move around after work, and I’m thinking to settle off the stale croissant that I got this morning and then turn it into pudding. I should be making bread and butter pudding, but I’m lazy right now since I got croissant. I had save little effort to butter the bread, obviously these thirsty croissant waiting for some hot liquid bath. Here is the recipe for you, when you are tired but still want some indulgence!

  • 2 stale croissants
  • 80g caster sugar
  • 2 tbsps of water
  • 125ml double cream
  • 125ml milk
  • 2 tbsps of rum or bourbon
  • 2 large egg (beaten)
  1. Preheat the oven to 180°C/ gas mark 4.
  2. Tear the croissant into pieces and put it into small gratin dish; you can use cast iron oval shape with capacity of about 500ml for this.
  3. Put the caster sugar and water into a pan (don’t use non-stick pan, the sugar will crystallize and won’t melt properly) and swirl it around to help dissolve the sugar before putting the pan onto hob over medium to high heat.
  4. Caramelized sugar and water mixture letting it bubble away, without stirring until it turn deep amber colour. This will take about 3-5 minutes. Don’t be too timid.
  5. Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 20 minutes and prepare to swoon.

I only take half of it to bed and keep some in kitchen. I was thinking to pour a little bit of cream on top, or eating as breakfast. Wonderful! I hope Tiggy doesn’t go up for supper too.

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