Caramel Croissant Pudding

• Yield: 4 servings
• Cuisine: British
• Course: Bread, Breakfast and Brunch, Dessert

Shop It

Dairy

• Small Heavy Cream
• Milk
• Dozen Eggs

Pantry

• Bag Sugar

Bakery

• 2 Croissants

Liquids

• Small Bottle Bourbon or Maple Crown Royal

Mise It

Prep everything into numbered bowls before you start cooking.

Bowl 1 · Mini Bowl

• 1 tbs butter

Bowl 2 · Medium Bowl

• 2 stale croissants — torn in pieces

Bowl 3 · Small Saucepan

• 2 tbs water
• 1/2 c./100gr granulated sugar

Bowl 4 · Small Bowl

• 2 tbs bourbon or Maple Crown Royal
• 1/2 c./120ml milk
• 1/2 c./120ml heavy cream

Bowl 5 · Medium Bowl

• 2 lg eggs — beaten

Make It

1. Preheat (Oven) 350 F Degrees

For the croissants

1. Butter (Baking Dish with bowl 1): Lightly; spread evenly
2. Arrange (bowl 2): In the baking dish

For the caramel

1. Stir (bowl 3 in saucepan): UNTIL sugar dissolves High Heat
2. Wash: Any crystals on the sides with a wet silicone brush.
3. Cook (bowl 3): Without stirring UNTIL a medium amber caramel forms About 5 mins.
4. Remove (bowl 3): From the heat
5. Stir (bowl 4)
6. Cook (Caramel): UNTIL any hardened caramel dissolves Low Heat
7. Whisk (Caramel in bowl 5): Gradually
8. Pour: Over the croissants
9. Stand: Submerging the croissants into the caramel 10 mins.
10. Bake (Pudding): UNTIL puffed and golden 20 mins.
11. Cool About 10 mins.

Tools

• 1 Qt Shallow Baking Dish
• Whisk
• Oven
• Silicon Brush
• Small Piece of Foil

Cook this with Mise It. Get the app, save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow.