Caramel Croissant Pudding Recipes

CARAMEL CROISSANT PUDDING

Steps:

• 1. Heat the oven to 350. Tear croissants into pieces and place them in a small gratin dish that holds about 2 cups.
• 2. Combine sugar and water in a saucepan and swirl around to help dissolve the sugar before placing the saucepan on a burner over medium to high heat.
• 3. Caramelize the mixture by letting it boil for 3 to 5 minutes or until it turns a deep amber color.
• 4. Reduce the heat to low, add the cream and,while whisking,add the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take the pan off the heat and, still whisking, add the beaten eggs until it forms a custard.
• 5. Pour the custard over the croissants, and -if the croissants are extremely stale-let the pudding stand for 10 minutes to steep.
• 6. Bake for 20 minutes. Serve.

CARAMEL CROISSANT PUDDING

Steps:

• Preheat oven to 356 degrees farenheit.
• tear croissants into pieces and put in a small gratin dish
• Put sugar and water into a saucepan and mix.
• turn on stove to medium-high heat.
• caremelize sugar and water by letting it bubble away without stirring until it all turns a deep ameber colour this takes 3-5 min.
• turn heat down to low and add cream and add milk and burbon while whisking
• take off heat whisk in the eggs.
• pour the sauce over the croissants in the gratin dish
• let sit about 10 min to steep.
• place in oven 20 min.