Caramel Croissant Pudding

By mrshermes2002

Ingredients

• 2 stale croissants
• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup heavy cream (see note)
• 2 tablespoons bourbon
• 1/2 cup whole milk
• 2 eggs, beaten

Details

Adapted from lickthebowlgood.blogspot.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.

Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes and prepare to swoon.

NOTE: I baked my puddings in 3 individual ramekins, rather than one larger pan. They baked for 16 minutes and were perfect.

Also, make sure your cream is room temp before adding it to the caramel. This will keep your caramel from seizing up as much. You can do this by microwaving it for a few seconds.