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Caramel Croissant Pudding

 
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40

Use up your stale croissant to make this delicious pudding!

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

2 each croissant
stale
*
½ cup sugar
2 tablespoons water
½ cup heavy whipping cream
2 tablespoons bourbon
½ cup milk
whole
2 large eggs
beaten

Directions

Preheat the oven to 350℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 54946% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 298mg 99%
Sodium 118mg 5%
Total Carbohydrate 18g 18%
Dietary Fiber 0g 0%
Sugars g
Protein 19g
Vitamin A 25% Vitamin C 1%
Calcium 14% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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