Caramel croissant pudding
Sometimes, you have a craving for something sweet and nothing else will do. If you are tired of the same cookie-muffin-cake routine, I have a recipe for you...
The idea struck me when I saw Nigella-the-goddess making this late at night on Nigella Express. And the next day I HAD to have it. We usually have a set limited budget for groceries, so I talked this recipe up to my boyfriend and he agreed to indulge me... Not that it requires a ton of shopping, just a couple of things. Best thing is that if you have stale croissants laying around, this is the perfect thing to use them in!
Now, I'm not a fan of the English dessert puddings, but this is on another level...
Caramel croissant pudding
as seen on Nigella Express
serves 4 (in our case, served 2, yep we're that greedy)
time it takes: 30 minutes (baking time included)
- 4-5 stale croissants (if you have leftovers it's best, if not, let them sit in your kitchen for 1 day)
- 100 grams sugar (about 1/2 a cup)
- 125 ml cream (about 1/2 a cup)
- 125 ml heavy milk (about 1/2 a cup)
- 2 eggs
- vanilla extract, about 1 teaspoon
- knob of butter
- pinch of salt
Optional, but I also used a tiny amount of chocolate chips and a dusting of cinnamon
1. Rip the croissants to pieces (not too small) and place them in a baking tin like I have below. (this is quite fun!). Preheat your oven to 180 degrees °C or 350 °F.
2. Make the caramel. It's super simple, just don't step away from it and don't stir inside the pan, or the sugar will get crystallized. If you have doubts, just look for a quick video tutorial online from a trusted source. But it's very easy, I promise. Get a saucepan, low heat, pour 4 tablespoons of water + the sugar in there. Swirl the pan around, and slowly, then quickly, it will get colored. Take it off the heat the moment it turns golden! No more, as it will taste bitter. If you are afraid of overcooking it, have a bowl of iced water nearby to dunk the bottom of the pan in so it stops cooking immediately. But no point in stressing out, just add water and sugar, don't stir, swirl the pan, don't step away and take it off the heat when it turns golden. That's it!
3. Add the cream and the milk into the caramel, then the beaten eggs and vanilla + the butter and salt (if the butter is unsalted). Mix it in, and pour it all over the croissants. Press them down a little with a spatula so that the dry croissants soak up all the egg-caramel mixture. Add the chocolate chips and cinnamon at this point, if using.
4. Place the baking tin in the oven for 20 minutes. Serve with cold cream, whipped cream or why not it's Sunday, ice cream! Enjoy!