CARAMEL CROISSANT PUDDING
I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: With something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one, I feel.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 45m
Yield Serves 2 greedy people
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
- Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
- Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
- Place in the preheated oven for 20 minutes and prepare to swoon.
CARAMEL CROISSANT BREAD PUDDING
Decadent yet simple Caramel Croissant Bread Pudding features a homemade, 5-minute caramel sauce and is the perfect recipe to use up stale or leftover croissants.
Provided by Samantha Skaggs
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Grease a shallow 1-quart baking dish. Place the torn croissant pieces in the bottom of the dish in an even layer.
- Prepare the caramel sauce by placing a medium saucepan over medium-low to medium heat. Add butter and allow to melt. Mix in brown sugar and stir for 2 minutes. Mix in heavy cream and stir for 2 more minutes. Remove pan from heat and stir in vanilla and salt until well incorporated. Allow to cool for 5 minutes.
- Preheat oven to 350°F. In a medium bowl, whisk eggs. Very slowly and gradually, pour in the slightly cooled caramel sauce, rapidly whisking the whole time. (If the caramel sauce is too hot, or if you pour it in all at once, or if you're whisking too slowly, the eggs may scramble, which is not what you're going for!)
- Pour caramel sauce mixture over croissant pieces. Press down on croissants so that all of them are submerged in caramel sauce and allow to rest for 10 minutes. Bake for 20 minutes; remove to a rack and cool for 10 minutes. Serve warm.
Nutrition Facts : Calories 448 kcal, Carbohydrate 44 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 163 mg, Sodium 310 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
CARAMEL BREAD PUDDING FOR TWO
Just two small croissants make enough decadent bread pudding for two people, with no leftovers!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.
- Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don't worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.
- Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.
CROISSANT BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
- Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
CARAMEL CROISSANT PUDDING
I love this recipe because it uses stale croissants. This recipe is from Nigella Lawson's book "Nigella Express"
Provided by nortocbaking101
Categories Breakfast
Time 40m
Yield 2 big bowls, 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 779, Fat 40.5, SaturatedFat 23, Cholesterol 312.8, Sodium 331, Carbohydrate 83.3, Fiber 1.5, Sugar 58.2, Protein 14.7
CARAMEL CROISSANT PUDDING
I found this recipe in, of all places, People Magazine. It was done by one of my favorite cooks, Nigella Lawson. I mean.....its CARAMEL FOLKS!
Provided by Jamallah Bergman
Categories Puddings
Number Of Ingredients 7
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.
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