This week’s theme at I Heart Cooking Clubs is Resolutions.
One of my Culinary Resolutions is to be more thrifty!
Nigella believes that some of the best recipes come from the thrifty refusal to throw anything away. This dish is best when made with croissants that are a few days old. You know, the ones you might have thrown away, because really what can you do with 2 stale croissants? CARAMEL CROISSANT PUDDING … thats what!
- 2 stale croissants (I would use 3 large croissants.)
- 1/2 cup sugar
- 2 tablespoons water
- 1/2 cup heavy cream (Room temperature a must!)
- 2 tablespoons bourbon (I used Frangelico Liqueur)
- 1/2 cup whole milk (Room temperature a must!)
- 2 eggs, beaten (Room temperature is best.)
Preheat the oven to 350 degrees F.
Tear the croissants into bite size pieces and put in a small 2 cup capacity baking dish. Nigella used an oval cast iron pan. (I made a double batch and used a quart size Rachael Ray baking dish … hope Nigella is ok with that!)
Put the sugar and water into your saucepan. Swirl around to help dissolve the sugar before putting the saucepan on the stove over medium to high heat. Caramelize the sugar and water mixture. Let it bubble away until it reaches a deep amber colour; this will take 3 to 5 minutes. (I used medium-high heat and it took longer than 3 to 5 minutes. Watch it closely.)
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.
IMPORTANT NOTE: Stream in the cream very slowly while you whisk. Do the same with the bourbon and milk.
Place in the preheated oven for 20 minutes and prepare to swoon. (I made a double batch and it baked about 30 minutes. When making a single recipe I would check and make sure it is set to your liking … if not bake a bit longer.)