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CARAMEL CROISSANT PUDDING

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first.

Oh, and if you don't have any bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch whisky may seem the obvious substitute but it would be the wrong one I feel.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Nigella Recipe
  • Vegetarian
  • 2 stale croissants
  • 100g caster sugar
  • 2 x 15ml tablespoons water
  • 125ml double cream
  • 125ml full-fat milk
  • 2 x 15ml tablespoons bourbon
  • 2 eggs, beaten

Method

Serves: 2 greedy people
  1. Preheat the oven to 180°C/gas mark 4.
  2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this.
  3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
  4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid.
  5. Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
  6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 20 minutes and prepare to swoon.
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Comments

  • FANTASTIC - I made this with bread, lite cream and no bourban - only because I didn't have some of the items at home AND it was still fabulous,cannot wait to try the real recipie!!!

    Posted by wokeye on 10th May 2011 at 11.38

  • Since this is the first recipe I ever saw Nigella cook, this is what I have just made this afternoon for a late breakfast. Stupid me forgot to add the bourbon! Bravo! I'll add some on top and I bet it is still very good!

    Posted by maxineloves on 7th Aug 2011 at 19.40

  • It turned out great!

    Posted by maxineloves on 7th Aug 2011 at 19.47

  • Ever since I cooked this pudding, I and my husband got hooked on it and it has been our Sunday breakfast. Fantastic!

    Posted by Yum368 on 13th Sep 2011 at 8.30

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