The recipe is from Deseine’s book 100 Desserts To Die For, which promises a sweet treat for every occasion.
“It is perfect for using up sad abandoned croissants from Sunday brunch.
“If you’re not brave enough to make the caramel sauce yourself, make a simple crème anglaise with a very small amount of sugar, then melt 2 tablespoons of salted butter caramel into the custard while it is still hot.”
Croissant Pudding with Caramel and Bourbon
20 mins preparation time
10 mins resting time
20 mins cooking time
3 slightly stale croissants
125g caster (superfine) sugar
250ml (1 cup) thin (pouring/whipping) cream
3 eggs, beaten
2 tablespoons whiskey, bourbon or rum (optional)
1 tablespoon icing (confectioners’) sugar
Preheat the oven to 180C. Tear the croissants into pieces and place them in a gratin dish (or any other ovenproof dish), measuring about 20 x 28cm.
Combine the caster sugar and 2 tablespoons of water in a saucepan. Heat to dissolve the sugar, then let it bubble until a caramel forms and turns a lovely mahogany colour. Heat the cream in another saucepan, then pour it over the caramel off the heat.
Let the mixture cool a little so the heat doesn’t cook the eggs, then add them while whisking at the same time. At this point you can add the whiskey, bourbon or rum, if you like.
Pour this custard over the croissants and let it soak in for 10 minutes. Sprinkle with icing sugar and bake for 20 minutes. Serve hot or lukewarm.
We value local independent journalism. We hope you do too.
InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.