Caramel Croissant Pudding
"We Brits consider this 'pudding,'" says cookbook author and TV star Nigella Lawson of her buttery, sweet dessert. "Think bread pudding, only so much more luxurious. When I make this for supper, we eat nothing else. Why would one need to?
Ingredients
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2 stale all-butter croissants, coarsely torn
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1/2 cup sugar
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2 tablespoons water
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1/2 cup heavy cream
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1/2 cup milk
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2 tablespoons bourbon
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2 large eggs, beaten
Description
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Preheat the oven to 350°. Lightly butter a 1-quart shallow baking dish and arrange the croissant pieces in the dish. In a small saucepan, stir the sugar and water over moderately high heat until the sugar dissolves; wash down any crystals on the sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms, about 5 minutes. Remove from the heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.
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In a bowl, whisk the eggs. Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged.
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Bake the pudding in the center of the oven for 20 minutes, until puffed and golden. Let cool for 10 minutes, then serve.
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