Nigella Lawson Caramel Croissant Pudding

1. 1

   Preheat oven to 350 degrees.

2. 2

   Tear croissants into pieces and put in a small gratin dish.

3. 3

   Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.

4. 4

   Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.

5. 5

   Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.

6. 6

   Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

7. 7

   Place in oven for 20 minutes....

* Per serving · 4 servings · Values may vary.

No additional tips available.