Caramel Croissant Pudding

This week’s Food Network Chefs Cooking Challenge hosted by I Blame My Mother is Nigella Lawson. I’ve seen her show a few times and she always seems to make delicious and simple foods.   The second I saw her Caramel Croissant pudding I knew I must try it, and it looked so easy.

I like to consider myself a Bread Pudding connoisseur.   When ever I go out to eat and they have bread pudding on the menu I am sure to order it.  I just love it.  My all time favorite is made with croissants and caramel sauce.  This recipe is so very similar to it except for the fact that the custard and caramel are one sauce, which makes this a quick and easy recipe to make.  The flavor was outstanding, the caramel sauce was perfectly sweet with a hint of bourbon and the flavors of the croissant stood out.  I will be making this again for sure.

Be sure to check out the other participants at I Blame My Mother.

Ingreidents: 2 stale croissants (I used 4 mini), 1/2 cup sugar, 2 tablespoons water, 1/2 cup heavy cream, 2 tablespoons bourbon, 1/2 cup whole milk, 2 eggs, beaten

In a medium saucepan add the sugar

and 2 tablespoons of water, do not stir

just swirl the pot until the water has absorbed in the sugar, then turn on the burner to medium high heat.

Meanwhile in your baking dish tear up the pieces of croissants.  I used 2 small 2 cups gratin dishes and 4 mini croissants.

Keep a close eye on the sugar as it begins to melt and bubble.

then slowly it will start to turn colors, don’t walk away from it.

light

medium

perfect!

Immeidatly remove from the burner and add in the heavy cream.

ignoring all sputtering

then the bourbon.

and milk.  Then whisk

Then add in 2 beaten eggs

and the caramel will thicken.

pour the caramel over the croissants.

I am glad I used 2 dishes because there was lots of caramel sauce, I think next time I will add in another croissant.

Let it steep into the bread for about 10 minutes.

Then bake at 350 for 20 minutes.

Enjoy served warm!

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Caramel Croissant Pudding

Recipe courtesy Nigella Lawson, 2007

Ingredients

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

Directions

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.