Caramel Croissant Pudding

Caramel Croissant Pudding


2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
1 knife slide of vanilla bean seeds
Preheat the oven to 350 degrees F. Tear the croissants into pieces and put in a small gratin dish. I often double this recipe for 4-6 people, using a larger baking dish.

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 color; this will take 3 to 5 minutes.

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, and the vanilla bean seeds. Pour this quickly over the croissants and leave to steep for 10 minutes.

Place in the preheated oven for 20 minutes. I cook it for slightly longer, about 30 minutes, when doubling the recipe.

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