Easy Caramel Croissant Pudding

Sharing is caring!

 

First and foremost – Happy Fathers Day to all you wonderful Dads out there! It’s the Mr’s first one this year and, obviously, me and Tilly are spoiling him for the day 🙂

This week I’m delving into the world of cast iron. Those lovely folks over at Judge Cookware have given me a ‘sizzling’ prize for one of you lucky lot to win, but more on that later in the post. For now, let’s concentrate on this ridiculously ravishing pud! I was perusing my copy of Nigella Express when this beauty caught my eye. Caramel Croissant Pudding. Ok, so I LOVE croissants and I LOVE all things caramel. This right here is what you call a no brainer!

Here is what you will need to serve 2 greedy gannets.

• 2 Stale Croissants
• 100g Caster Sugar
• 2 tbsp Water
• 125ml Double Cream
• 125ml Milk
• 2 tbsp Bourbon
• 2 Eggs, beaten

 

Essential Equipment

• 26cm Oval Cast Iron Dish (Or similar)

 

Caramel Croissant Pudding Recipe

Preheat your oven to 180°C/Fan 170°C.

Tear the croissants into pieces and place into the cast iron dish.

Put the caster sugar & water into a medium saucepan. Swill around a little to help dissolve the sugar.

Place over a medium/high heat and cook for about 5 minutes until the caramel turns a nice, deep golden colour. DO NOT STIR. Be patient with this, it could be quicker, it could take a little longer. Keep a watchful eye on the pan.

When it’s a deep golden colour, turn the heat down to low and pour in the cream. Stir constantly (even through the crazy bubbling.) Then add in the milk & bourbon and continue to stir until it’s all blended and smooth. Don’t worry if any hard bits have formed, just keep stirring over the heat & they will melt away.

Take the pan off the heat and leave to cool for a few minutes. When cooled, gradually beat in the eggs whilst continuously stirring.

To Bake

Pour the mixture over the croissants. If they are particularly stale, leave to soak for about 5 minutes.

Place in the centre of the preheated oven for about 20 minutes until the custard has set and the croissants are crisp and golden.

Drizzle your Caramel Croissant Pudding with a little leftover cream if you want, grab a fork and dive straight in! This really is right up my street. I hate waste and love it when you can make something so beautiful from something that would otherwise have gone in the bin. I might even intentionally leave croissants to go stale in the future just so I can make this!

Hope you enjoyed the post my lovelies, until next time!

Miss KitchenMason

Sharing is caring!