Photo: Caramel Croissant Pudding Recipe
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 subsitute but it would be the wrong one, I feel.
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.
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By torba97_12904148
Fremont, CA
on April 05, 2013
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For fans of this croissant pudding recipe...over holidays, I used fresh croissants. Followed recipe. Texture and flavor, with a good cup of coffee...OUTSTANDING. Same flavors as in past having used stale croissants...bexture is softer BUT this croissant pudding remains a winner !!!
Annie, Fremont, CA
By pauletteballe_1...
Auckland, 43
on January 07, 2013
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Absolutely delicious!! I used rum instead of bourbon. Husband approves :
By azh1
on December 02, 2012
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I use the following measurement, 1 large croissant = 2 small croissants (the store bought ones are stale enough. For Thanksgiving, I multiplied this recipe by 5 and used 20 small croissants and baked this in a large glass casserole dish. With eggs, don't use the entire egg, it makes the pudding watery. Instead, use 1/3 of the eggs WITH the whites and 2/3 of the eggs WITHOUT the whites (just the yokes. If you're like me and would prefer not to use bourbon, stir in 1 teaspoon of vanilla and cinnamon into the custard, right before pouring it on top of the croissant pieces (in the x5 recipe size. If you have trouble with the caramel hardening on your whisk once you've added the cream and milk, keep the caramel on medium low heat and keep whisking until all melted. For a great caramel: let the sugar slowly caramelize, preferably on medium heat. Do NOT stir the caramel while it is caramelizing! This will cause the sugar to cool and re-crystallize, making a gritty caramel.
Read all 41 reviews